Crust Combine crumbs and butter; press onto bottom and up sides of 9 inch springform pan. Bake at 350 degrees / 175 C for 10 minutes. Reduce oven temperature to 325 degrees / 160 C. Filling Combine cream cheese, sugar, and Watkins White Vanilla, mixing at medium speed on electric mixer until well-blended. Add eggs, one at a time, mixing well after each addition; pour filling over crust. Bake at 325 F / 160 C for 1 hour and 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Cranberry Glaze Mix cranberries, 1 Cup Sugar, and water in medium nonreactive saucepan. Bring to a boil and cook, stirring, for about 2 minutes. Combine 1/4 Cup Sugar and Dessert Mix; stir into cranberry mixture. Cook and stir until boiling. Cool, then chill. Spoon onto cheesecake. Chill 1 to 2 hours. (if desired, cranberries may be spooned onto cheesecake after slicing.) Makes 12 servings.
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