Ingredients
- 2 C. chocolate cookie crumbs
- 6 Tbs. butter melted
- Cranberry filling: 2 C. fresh cranberries
- 3/4 C. sugar
- 1 1/2 Tbs. cornstarch
- 3 Tbs. water
- Choc fudge filling: 6 oz. dark chocolate
- 1/2 tsp. vanilla
- 1/2 C. heavy whipping cream
- Cheesecake filling: 32 oz, cream cheese
- 1 1/3 C. sugar
- 1/4 C. cornstarch
- 1 1/3 C. sour cream
- 6 eggs, 1 egg yolk
- 1 1/2 tsp. vanilla
Preparation
Step 1
Press crumb mixture into bottom of springform pan, bake 10 minutes.
Cranberry Filling: Add the cranberries, sugar, cornstarch and water to a medium saucepan. Cook over medium heat, stirring occasionally until cranberries soften and pop, about 8-10 minutes.
Add the cranberry mixture to a food processor and puree until smooth. Press and strain the puree through a fine mesh sieve to remove the skins. Set aside to cool to room temperature.
Fudge Filling: Warm heavy cream just to simmer, pour over chocolate and vanilla in a small bow. Let sit 5 minutes, stir until smooth. Set aside
Cheesecake: Mix cream cheese, sugar and cornstarch until smooth, scraping bowl often. Add sour cream, mix on low until well combined. Add eggs, one at a time, scraping bowl often..
Add 1/3 cheesecake mixture to springform pan, drop small spoonfulls of cranberry and fudge fillings using 1/3 of each. Swirl with a toothpick. Repeat cheesecake and fillings 2 more times.
Bake *350 for 15 minutes, lower temperature to *200 and continue baking 1 hour and 10 minutes.