1 (16-ounce) can whole berry cranberry sauce
2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
3 (8-ounce) packages cream cheese
1 cup sugar
3 large eggs
1 (4-ounce) bar white chocolate
2 cups fresh cranberries
1/4 cup cranberry preserves, melted
Notes: Preheat oven to 350°F.
a.In a small saucepan over medium-low heat, cook cranberry sauce, 35 minutes, stirring frequently, or until reduced to 1 cup. Cover and chill 2 hours.
b.In a medium bowl, combine cracker crumbs, 1/4 cup sugar, and melted butter.
c.Press firmly on bottom and 1-inch up sides of a 9-inch spring form pan. Bake 8 minutes.
d.In a large bowl, combine cream cheese and sugar. Beat with an electric mixer until fluffy. Beat in eggs, one at a time, whipping well after each addition.
e.Stir in melted chocolate.
f.Spoon 1/2 of batter into prepared pan. Spread reduced cranberry sauce over batter. Top with remaining batter. Bake 45 minutes. Let chill
completely on wire rack. Chill 8 hours before serving. Garnish with fresh cranberries, and brush with melted preserves, if desired.