Here's the full recipe!
Crust
2 Cups of Grand Cracker Crumbs
1 Stick of Butter
Filling
2 8-ounce packages cream cheese, room temperature
1 cup sugar
3 tablespoons all purpose flour
4 large eggs yolks
grated peel from 1 orange
1 teaspoon vanilla extract
1/2 cup of milk
Topping
1 cup sugar
3 tablespoons water
1 teaspoon cornstarch dissolved in 1 tablespoon water
2 1/2 cups fresh cranberries
1/2 teaspoon grated orange peel
1-2 tablespoons Orange Juice
For crust:
Preheat oven to 325°F. Mix butter and grand cracker crumbs. Using plastic wrap as aid, press crumb mixture onto bottom of tart pan or springform pan up the sides. Bake until set, about 8 minutes. Cool completely.
For filling:
Increase oven temperature to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until light. Beat in flour. Beat in eggs, 1 at a time, just until blended. Beat in orange peel, milk, and vanilla.
Pour filling into crust. Bake until filling is just set in center but still moves slightly, about 1 hour. Turn off oven, open the oven door to allow the heat to escape slowly, and let the cheesecake cool fully. Then cover and chill overnight.
For topping:
Stir sugar and water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium; add cornstarch mixture and bring to simmer. Add cranberries; cook until beginning to pop, stirring often, about 3 minutes. Stir in orange peel and orange juice. Cool completely. Cover and chill. (Cheesecake and cranberry topping can be made a day ahead. Keep refrigerated.)
Run knife around top edge of cheesecake to loosen. Release pan sides. Top cheesecake with cranberries and serve immediately.
Enjoy!
