Instructions

1. Heat oven to 325ºF.
2. Mix graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and granulated sugar in large bowl with mixer until well blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
4. Bake 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
5. Meanwhile, mix 1 Tbsp. lemon juice and cornstarch; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices, stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving.
6. Note: If using dark nonstick springform pan, reduce oven temperature to 300ºF.

Variation

Substitute 1/2 cup finely chopped piloncillo (Mexican brown loaf sugar) for the brown sugar.

Cooking time (duration)

Prep: 15 min. Total: 6 hr. 5 min.

Number of servings (yield)

16 servings

Category

Dessert

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