CRANBERRY CHEESECAKE

Jiffy Butter Crust (recipe follows)
FOR THE FILLING:
1 (8 oz.) pkg. cream cheese, softened
3/4 cup sour cream
1/3 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
FOR THE TOPPING:
3/4 cup granulated sugar
1 tbsp. cornstarch
1 (12 oz.) pkg. fresh or frozen cranberries
whipped cream (to serve)

Prepare Jiffy Butter Crust. Roll out 1/2 dough; fit into 9 inch pie plate. Place in freezer 10 minutes.

TO PREPARE THE FILLING:
Preheat oven to 375 degrees F.

In large bowl with electric mixer at medium speed, beat cream cheese, sour cream and 1/3 cup sugar until well-blended. Beat in eggs and vanilla until blended and smooth. Pour mixture into prepared crust.

Bake 30 minutes until cool to touch. Cool on wire rack.

TO PREPARE THE TOPPING:
In 2 quart saucepan combine 3/4 cup sugar and cornstarch. Stir in 1/4 cup water until blended and smooth. Add cranberries. Cook, stirring frequently, until sugar is dissolved and berries just begin to pop. Reduce heat to low and cook 5 minutes until mixture is thickened and clear. Remove from heat; cool to room temperature, stirring occasionally.

TO SERVE:
Spoon cooled cranberry mixture over cooled pie. Top with fresh or canned (Reddi-Whip) whipped cream.

JIFFY BUTTER CRUST

2 cups all-purpose flour
3/4 tsp. salt
2/3 cup butter, chilled and cut into pieces
Yolk of 1 large egg
3 tablespoons ice water

In large bowl combine flour and salt. With 2 knives, cut in butter until mixture resembles coarse crumbs.

In small bowl beat egg yolk with 3 tablespoons ice water. Sprinkle mixture, 1 tablespoon at a time, over flour mixture. Toss with fork to blend lightly but evenly. Add up to 1 tablespoon water, if necessary, until dough begins to form ball. Knead gently 2 to 3 times. Flatten into disk shape.

On lightly floured board roll out 1/2 dough, fit into 9 inch pie plate.

Adapted from unknown source