cranberry mocha cheesecake by rose

How To Make cranberry mocha cheesecake by rose

• 1

  Crust: combine cookie crumbs and butter and press into the bottom and up the sides a little of a greased 9 inch springform pan; set aside.
• 2

  In a large mixer bowl, beat cream cheese until smooth. Combine sugar and flour and add to the cream cheese and mix well. Add eggs beat on low until just combined.
• 3

  In a small bowl dissolve coffee in the water; add cream and cinnamon. Stir into the cream cheese mixture just until blended. Pour into crust. Place on a baking sheet. Bake at 350 for 1 hour and 15 minutes. I test after 1 hour depending on the oven, sometimes I need the extra 15 minutes.
• 4

  Cool completely in pan at least 1 or 2 hours. In a large saucepan, bring cornstarch and cranberry sauce to a boil cook and stir for a few minutes or until thickened. Cool.
• 5

  In a small bowl beat cream and vanills until soft peaks form. Gradually add conf. sugar beating until stiff peaks form. Spread over the cooled cheesecake. Refrigerate for at least 30 minutes.
• 6

  Carefully spread 1 cup of cranberry mixture to within 1 inch of the edge, cover and refrigerate the remaining cranberry mixture. refrigerate the cheesecake overnight, serve wit the remaining cranberry mixture.
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