Cranberry-Chocolate Cheesecake

Prepare Cranberry Sauce; cool.

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.

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.

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.

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

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.