Ingredients

•   Cranberry Sauce (see recipe)
• 1-1/2  cups finely crushed chocolate wafers (about 27 cookies) or chocolate cookie crumbs
• 3  Tbsp. all-purpose flour
• 1/3  cup butter, melted
• 3  8-oz. packages cream cheese, softened
• 1  cup sugar
• 1  tsp. vanilla
• 1/4  cup milk
• 3  eggs, slightly beaten
• 4  oz. semisweet chocolate, melted and cooled

Directions

1. Prepare Cranberry Sauce; cool. For crust: In a medium bowl, combine crushed chocolate wafers, 1 tablespoon of the flour, and butter. Press crumb mixture onto the bottom and 1-1/2 to 2 inches up the sides of a 9-inch springform pan. Set aside.

2. For filling: In a large mixing bowl, beat cream cheese, sugar, remaining 2 tablespoons flour and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs. Divide filling in half.

3. Gradually stir 3/4 cup of the Cranberry Sauce into the melted chocolate; stir chocolate mixture into half of the filling. Pour chocolate mixture into crust-lined pan. Dollop plain filling atop. Use a narrow metal spatula to gently swirl the filling.

4. Place pan in a shallow baking pan. Bake in a 375 degrees F oven for 40 to 45 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

5. Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen the crust from sides of pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. Serve with remaining Cranberry Sauce. Makes 12 servings.

Cranberry Sauce: In a medium saucepan, combine 2 cups fresh cranberries, 3/4 cup sugar and 2/3 cup cranberry juice. Cook and stir until mixture comes to boiling; broil gently, uncovered, over medium heat for 3 to 4 minutes or until cranberries pop, stirring occasionally. Cool to room temperature. Makes 1-3/4 cups.