This is a perfect dessert for the holiday season!

Chocolate Cranberry Cheesecake

Ingredients

1-1/3 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted

Filling:
2 — 8 oz. packages cream cheese, softened
1/2 cup sugar
3/4 cup sour cream
1 tablespoon cornstarch
2 eggs, lightly beaten
1 cup whole-berry cranberry sauce
1/4 cup hot fudge ice cream topping, warmed

Directions

~In a small bowl, combine wafer crumbs, sugar, and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.

~In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and cornstarch; beat well. Add eggs; beat on low speed just until combined. Fold in cranberry sauce. Pour into crust. Place pan on a baking sheet.

~Bake at 325° for 30 to 35 minutes (or until center is almost set). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer. Refrigerate overnight.

~Remove sides of the pan. Drizzle dessert plates with fudge topping; top with cheesecake.

~Refrigerate leftovers.

~Makes 12 servings.