Chocolate Espresso Cheesecake with Cranberry Topping

Ingredients:
Crust: 1 (9-ounce) package chocolate wafer cookies, finely crushed 1/3 cup butter or margarine, melted
Filling: 2 tablespoons instant espresso powder or instant coffee granules 1 tablespoon hot water 4 (8-ounce) packages cream cheese, softened 1 1/3 cups granulated sugar 1 tablespoon all-purpose flour 1 1/2 teaspoons ground cinnamon 1/4 cup whipping cream 4 large eggs
Topping: 1 (16-ounce) can Ocean Spray® Whole Berry Cranberry Sauce 1 tablespoon cornstarch 3/4 cup whipping cream 2 tablespoons powdered sugar 1/2 teaspoon vanilla extract 2 tablespoons coarsely grated semi-sweet chocolate 1. To Make Crust: Combine cookie crumbs and butter in a medium mixing bowl. Place mixture in a 9-inch springform pan. Press crumbs on bottom and 2-inches up sides of pan. Set aside. 2. To Make Filling: Dissolve espresso powder in hot water; set aside. Using an electric mixer, beat cream cheese, sugar and flour together in a large mixing bowl until well blended and smooth. Add the espresso, cinnamon and whipping cream; mix well. Add eggs, one at a time, beating just until combined; scrape bowl occasionally. Pour into crust. 3. Bake 1 hour or until the top appears set. Cool 1 hour at room temperature. Refrigerate until chilled. 4. To Make Topping: Combine cranberry sauce and cornstarch in a small saucepan. Bring to a boil and cook for 1 minute, stirring constantly. Cover and refrigerate until chilled. 5. Using an electric mixer, beat whipping cream in a medium mixing bowl until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Spread over top of cheesecake. Spoon cranberry sauce mixture over whipped cream, spreading to within 1-inch of edges. Sprinkle chocolate on whipped cream border. Makes 1 cheesecake (12 servings).

Source: Cooks Recipes