Double Chocolate Cranberry Cheesecake

Cranberry Filling:
In medium saucepan over high heat combine cranberries, sugar and water; bring to boil. Reduce heat to medium, cook stirring occasionally, for about 5 -7 minutes or until berries have popped. Let cool.

Preheat oven to 300 °F (150 °C).

Crust:
In a bowl, combine crust ingredients. Press mixture firmly into bottom of two 9- inch (23 cm) springform pans and set aside.

Cream Cheese Filling:
In a large bowl, with heavy-duty mixer, beat Cream cheese until fluffy. Gradually beat in sugar and then flour until smooth, scraping down the sides of the bowl occasionally.

Add whipping cream, then lemon juice and vanilla extract, beating well. Beat in eggs one at a time, until blended. Beat in sour cream.

Remove 2 cups (500 mL) of Cream cheese mixture and fold cranberries into it. Divide remaining Cream cheese mixture into 2 equal portions. Stir in melted white chocolate to one and melted semi-sweet chocolate into the other.

Spoon each of the three batters over prepared crusts, dividing equally without stirring.

Draw a knife through batter to create marbled effect.

Bake in centre of oven for 1 hour and 15 minutes or centre is almost set, rotating pans half way. Turn oven off and let cakes stand in oven for 30 minutes with oven door ajar.

Remove from oven and run a knife around edge of pan. Let cool in pan on a rack.

Cover and refrigerate until chilled, for at least 4 hours or overnight.

Makes 16 to 20 servings.

Source : Dairy Farmers of Canada