1 pkg (200 g) chocolate wafer cookies, finely crushed
cup (75 mL) butter or margarine, melted
2 tbsp (30 mL) instant espresso powder or instant coffee granules
1 tbsp (15 mL) hot water
4 pkgs (250 g each) cream cheese, softened
1 2/3 cups (325 mL) sugar
1 tbsp (15 mL) flour
1 1/2 tsp (7 mL) cinnamon
1/4 cup (50 mL) whipping cream
1 can (348 mL) Ocean Spray® Whole Berry Cranberry Sauce
1 tbsp (15 mL) cornstarch
3/4 cup (175 mL) whipping cream
2 tbsp (30 mL) icing sugar
1/2 tsp (2 mL) vanilla extract
2 tbsp (30 mL) coarsely grated semi-sweet chocolate
Preheat oven to 350°F (180°C).
Combine cookie crumbs and butter in a medium mixing bowl. Place mixture in a 9-inch (23 cm) springform pan. Press crumbs on bottom and 2 inches (5 cm) up side of pan. Set aside.
Dissolve espresso powder in hot water; set aside. Using an electric mixer, beat cream cheese, sugar and flour together in a large mixing bowl until well blended and smooth. Add the espresso, cinnamon and whipping cream; mix well. Add eggs, one at a time, beating just until combined; scrape bowl occasionally. Pour into crust. Bake for 1 hour or until the top appears set. Cool 1 hour at room temperature. Refrigerate until chilled.
Combine cranberry sauce and cornstarch in a small saucepan. Bring to a boil and cook for 1 minute, stirring constantly. Cover and refrigerate until chilled.
Using an electric mixer beat whipping cream in a medium mixing bowl until soft peaks form. Add icing sugar and vanilla; beat until stiff peaks form. Spread over top of cheesecake. Spoon cranberry sauce mixture over whipped cream, spreading to within one inch (2.5 cm) of edges. Sprinkle chocolate on whipped cream border. Makes 1 cheesecake.