Preparation: 35 Minutes, Bake: 1 Hour, Make 16 Servings

Ingredients:
1/2 cup butter, softened
1/4 cup packed brown sugar
1/2 tsp. vanilla
1 1/4 cups all-purpose flour
1/4 cup Finely chopped pecans
1 cup granulated sugar
2 Tbsp. cornstarch
1 1/2 cups fresh cranberries
1 cup orange juice
2 8-oz. plcg. cream cheese, softened
1 8-oz. carton dairy sour cream
1 cup granulated sugar
2 Tbsp. all-purpose flour
4 eggs
1 cup whipping cream
1 tsp. Finely shredded orange peel
1 Tbsp. orange juice
1 tsp. vanilla

Method:
Preheat oven to 350°F.

In small howl, beat butter with electric mixer for 30 seconds. Add brown sugar and 1/2 teaspoon vanilla; beat until fluffy. Beat in 1 1/4 cups flour and pecansjust until combined.

Press Onto bottom and 1 1/2 inches up side of 9-inch springfortn pan. Bake for 10 to 12 minutes or until lightly browned; cool.

For sauce:
In medium saucepan, combine 1 cup granulated sugar and cornstarch. Stir in cranberries and 1 cup orangejuice. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Set aside half of the sauce; cool slightly.

Cover and chill remaining sauce. Place reserved sauce in food processor or blender. Cover and process or blend until smooth.

For Filling:
In large howl, combine cream cheese, sour cream, 1 cup granulated sugar, and 2 tablespoons flour. Beat on low to medium speed until combined. Add eggs; beat on low speed just until combined. Stir in remaining ingredients. Pour half of the filling into pan.

Drizzle with pureed sauce. Pour remaining filling over sauce. Place pan in shallow baking pan. Bake about 1 hour or until center appears nearly set when gently shaken.

Cool on wire rack for 15 minutes. Loosen crust cool for 30 minutes. Remove side of pan cool cheesecake. Cover and chill for 6 to 24 hours.

Serve with chilled sauce and additional sour cream.

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