Frank's Recipes! White Chocolate and Cranberry Swirl Cheesecake

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White Chocolate and Cranberry Swirl Cheesecake

CRUST
1/3 cup butter
1-1/3 cups chocolate wafer crumbs
1/4 cup granulated sugar

FILLING
2 cups cranberries, fresh or frozen
3/4 cup granulated sugar, divided
1/2 cup orange juice, divided
6 oz white chocolate, chopped
1 envelope unflavored gelatin
1 lb cream cheese, at room temperature
1 tablespoon finely grated orange peel, optional
2 tsp vanilla
1 cup whipping cream

For best results, make the day before.

Preheat oven to 375o F.
To make crust, in a saucepan melt butter, stir in crumbs and sugar. Press on bottom and partway up the sides of a 9" springform pan. Bake for 8 to 10 minutes.

To make filling, place cranberries, 1/4 cup each of the sugar and orange juice in a saucepan. Cover, bring to a boil, stir frequently until a thick puree forms; cool. In a saucepan or double boiler melt chocolate; set aside.

Sprinkle gelatin over remaining orange juice; let stand for 5 minutes or until softened. Heat for 1 minute or until gelatin dissolves; set aside. Beat cream cheese in a bowl until smooth. Beat in remaining sugar, orange peel, vanilla, chocolate and gelatin; set aside.

In a bowl, beat whipping cream until soft peaks form. Stir 1/4 of the whipped cream into cream cheese mixture. Fold in remaining whipped cream. Spoon half of the cream cheese mixture onto crust. Spoon 1/2 of the cranberry puree onto cream cheese. Top with remaining cream cheese and puree. Using a knife, swirl cranberries through cheesecake.

Refrigerate until set.

Makes 10 servings.