Ingredients
1 package (9 ounces) chocolate wafer cookies, crushed1/3 cup butter, meltedFILLING:4 packages (8 ounces each) cream cheese, softened1-1/3 cups sugar1 tablespoon all-purpose flour4 large eggs, room temperature, lightly beaten2 tablespoons instant coffee granules1 tablespoon hot water1/4 cup heavy whipping cream1-1/2 teaspoons ground cinnamonTOPPING:1 tablespoon cornstarch1 can (14 ounces) whole-berry cranberry sauce3/4 cup heavy whipping cream1/2 teaspoon vanilla extract2 tablespoons confectioners’ sugar
Preparation
Combine cookie crumbs and butter; press onto the bottom and about 2 in. up the sides of a greased 9-in. springform pan; set aside. In a large bowl, beat cream cheese until smooth. Combine sugar and flour; add to cream cheese and mix well. Add eggs; beat on low speed just until blended.
In a small bowl, dissolve coffee in water; add cream and cinnamon. Stir into the cream cheese mixture just until blended. Pour over crust. Place pan on a baking sheet.
Bake at 350° for 50-55 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 1 hour longer.
In a large saucepan, bring cornstarch and cranberry sauce to a boil. Cook and stir for 2 minutes or until thickened. Cool.
In a small bowl, beat cream and vanilla until soft peaks form. Gradually add confectioners’ sugar, beating until stiff peaks form. Spread over the cheesecake. Refrigerate for 20 minutes or until set.
Carefully spread 1 cup cranberry mixture to within 1 in. of edge; cover and refrigerate remaining cranberry mixture. Refrigerate cheesecake overnight. Serve with the remaining cranberry mixture.
