Ingredients Jump to Instructions ↓

  1. 1 (9-ounce) package chocolate wafer cookies, finely crushed

  2. 1/3 cup butter or margarine, melted Filling:

  3. 2 tablespoons instant espresso powder or instant coffee granules

  4. 1 tablespoon hot water

  5. 4 (8-ounce) packages cream cheese, softened

  6. 1 1/3 cups granulated sugar

  7. 1 tablespoon all-purpose flour

  8. 1 1/2 teaspoons ground cinnamon

  9. 1/4 cup whipping cream

  10. 4 large eggs Topping:

  11. 1 (16-ounce) can Ocean Spray Whole Berry Cranberry Sauce

  12. 1 tablespoon cornstarch

  13. 3/4 cup whipping cream

  14. 2 tablespoons powdered sugar

  15. 1/2 teaspoon vanilla extract

  16. 2 tablespoons coarsely grated semi-sweet chocolate

Instructions Jump to Ingredients ↑

  1. To Make Crust: Combine cookie crumbs and butter in a medium mixing bowl. Place mixture in a 9-inch springform pan. Press crumbs on bottom and 2-inches up sides of pan. Set aside. To Make Filling: Dissolve espresso powder in hot water; set aside. Using an electric mixer, beat cream cheese, sugar and flour together in a large mixing bowl until well blended and smooth. Add the espresso, cinnamon and whipping cream; mix well. Add eggs, one at a time, beating just until combined; scrape bowl occasionally. Pour into crust. Bake 1 hour or until the top appears set. Cool 1 hour at room temperature. Refrigerate until chilled. To Make Topping: Combine cranberry sauce and cornstarch in a small saucepan. Bring to a boil and cook for 1 minute, stirring constantly. Cover and refrigerate until chilled. Using an electric mixer, beat whipping cream in a medium mixing bowl until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Spread over top of cheesecake. Spoon cranberry sauce mixture over whipped cream, spreading to within 1-inch of edges. Sprinkle chocolate on whipped cream border.


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