Crust:
1 cup graham wafer crumbs
3 tbsp melted margarine
Combine ingredients & press into bottom of 9” spring form pan. Bake 10 min @ 325. Remove from oven. Increase oven temperature to 450.
Filling:
3 pkgs cream cheese
¾ cup sugar
2 tbsp flour
4 eggs
¾ cup sour cream
1 tsp vanilla
½ tsp almond extract
1 cup chopped cranberries
Beat cream cheese, sugar & flour until smooth. Beat in eggs one at a time. Add sour cream & flavourings. Stir in cranberries. Pour into crust. Bake 10 min @ 450. Reduce heat to 250 & bake 40 min longer. Run knife around cake. Cool in pan.
Sauce:
1 cup cranberry juice
1 tbsp cornstarch
Combine cranberry juice & cornstarch in saucepan or microwave. Cook & stir until thickened. Spoon onto chilled cheesecake. Chill several hours.