Difficulty: Easy - for beginners
Serves: 12 servings
â€¢2 cups crushed shortbread cookies
â€¢1/4 cup butter, melted
â€¢2 packages (8 ounces each) cream cheese, softened
â€¢1 cup white baking chips
â€¢2/3 cup Daisy Brand Sour Cream
â€¢3/4 cup sugar
â€¢1 tablespoon grated orange peel
â€¢1 teaspoon vanilla extract
â€¢3 eggs, lightly beaten
â€¢1 cup whole-berry cranberry sauce
â€¢1/2 cup seedless raspberry jam
â€¢1/2 teaspoon grated orange peel
â€¢2 cups heavy whipping cream
â€¢1/4 cup confectioners' sugar
â€¢In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
â€¢ In a large bowl, beat the cream cheese, chips, sour cream, sugar, orange peel and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet.
â€¢ Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
â€¢ In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool.
â€¢ Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 in. of edges. In a small bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers. Yield: 12 servings.