Santa's Favorite Cheesecake

INGREDIENTS:

• 1-1/2 cups graham cracker crumbs
• 1/3  cup butter or margarine, melted
• 3 tbsp sugar
• 4 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 cups sugar, divided
• 2 tsp vanilla, divided
• 4 eggs
• 1 pkg (10 oz.) cranberries
• 1/4 cup orange juice
• 2 tsp cornstarch
• 1 tbsp water
• 1 tsp orange zest

DIRECTIONS:

• Heat oven to 325°F.
  
• Combine graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hr.
• Meanwhile, combine cranberries, orange juice and remaining sugar and vanilla in medium saucepan. Bring to boil over medium heat, stirring constantly; cook and stir 1 min. or until sugar is dissolved. Simmer over medium-low heat 6 to 8 min. or until cranberries are softened, stirring occasionally. Meanwhile, dissolve cornstarch in water. Add to cranberry mixture; mix well. Cook 30 sec. to 1 min. or until slightly thickened, stirring constantly. Remove from heat. Stir in orange zest. Refrigerate until ready to use.
• Spoon cranberry topping over slices of cheesecake just before serving.

This recipe was used with permission from Kraft Foods.