Cranberry Layered Cheesecake

By Texaschef11

Ingredients

• Pastry Layer
• 1/2 cup dried cranberries
• 2 cups cake flour
• 1/2 cup ground almonds
• 1/4 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract
• 1/2 cup cold butter, cubed
• Cranberry Layer
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 cup cranberry juice
• 2 cups fresh or frozen cranberries
• Cream Cheese Layer
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 1 teaspoon vanilla extract
• 4 eggs, lightly beaten
• Sour Cream Topping
• 2 cups (16 ounces) sour cream
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• Whipped Cream Topping
• 1 cup heavy whipping cream
• 1 tablespoon sugar
• 1/4 teaspoon almond extract

Preparation

Step 1

1) In a food processor, finely chop dried cranberries. Add flour, almonds and confectioners' sugar, salt and almond extract; process until blended. Add butter; pulse just until crumbly.
2) Press onto the bottom and 1-1/2 in. up sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes.
3) In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in cranberry juice until smooth. Add berries. Cook and stir until thickened and bubbly. Set aside.
4) In a large bowl, beat cream cheese, vanilla and sugar until smooth. Add eggs; beat just until combined. Pour half of batter into crust. Carefully spoon 3/4 cup berry mixture over batter; top with remaining batter.
5) Bake for 45 minutes. Reduce heat to 250°. Bake 25-30 minutes longer or until center is almost set. Combine sour cream, sugar and vanilla; spread over top. Bake 20-30 minutes or until set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Spread remaining berry mixture over the top. Refrigerate overnight.
6) Beat cream with sugar and almond extract until stiff peaks form. Pipe around top edge of cheesecake. Yield: 16 servings.