1¼ cups (300 mL) graham cracker crumbs
⅓ cup (80 mL) butter, melted
4 8oz (226 g) packages cream cheese, softened
1½ (375 mL) cups sugar
1 egg yolk
⅓ cup (80 mL) sour cream
2 tbsp (30 mL) whipping cream
½ cup (125 mL) Ocean Spray® Craisins ® Dried Cranberries Cherry
½ cup (125 mL) mini chocolate chips
3 cups (750 mL) frozen mixed berries
½ cup (125 mL) Ocean Spray® Cran∙Cherry™ Cocktail
¼ cup (50 mL) sugar
1 tbsp (15 mL) freshly squeezed lemon juice
Heat oven to 325°F (165°C)
TO MAKE CRUST:
Combine graham cracker crumbs and butter in a medium mixing bowl. Place mixture in a 9 inch (23 cm) springform pan. Press crumbs on bottom in even layer. Using heavy duty foil, wrap bottom of cheesecake pan with foil up to top of pan. Bottom and sides should be covered. Set aside.
TO MAKE FILLING:
Using an electric mixer, beat cream cheese until soft. Add sugar; beat until well mixed. Add eggs and egg yolk, one at a time, beating 10 to 15 seconds after each addition. Do not overbeat. Add sour cream, whipping cream and vanilla; mix well. Fold in Craisins ® dried cranberries and chocolate chips.
Pour into prepared springform pan. Carefully place wrapped springform pan into large roasting pan. Add hot water to reach halfway up springform pan, being creful not to get water into cheesecake. Place roasting pan into overn. Bake 50 to 60 minutes, or until sides of cheesecake are set and centre is almost set. Do not overbake or cheesecake will crack.
Turn off oven. Prop open door with a wooden spoon. Leave cheesecake in oven for 1 hour.
Remove from oven and place in refrigerator for 6 to 24 hours, until completely cooled. Carefully run knife around rim of pan to loosen cheesecake. Remove sides of pan.
TO MAKE SAUCE;
Add all sauce ingredients to a 2-quart (1.89L) saucepan. Cook over medium heat, stirring occasionally, until sauce is slightly thickened (15 to 18 minutes). Cool.
Place half sauce on top of cheesecake. Cut cheesecake into pieces, then serve with additional sauce.
Makes 1 cheesecake (16 servings).