ANN COX EASTES / KROGER
2 c shortbread cookie crumbs
1/4 c sugar
1/4 c butter, melted
4 (8-oz) pkgs cream cheese
1 1/3 c sugar
4 eggs
4 oz white chocolate, chopped or grated
1 t vanilla
Combine crumbs, sugar and butter in a large bowl and mix to combine. Press into bottom and half way up sides of 10-inch springform pan; bake at 325 F for 10 minutes. Remove from oven and set aside. Beat cream cheese in a large mixing bowl until soft and creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Stir in white chocolate and vanilla. Pour filling into crust; bake at 325 F for 50-55 minutes or until center is almost set and shakes gently in center. Cool on a wire rack for 10-15 minutes. Run sharp knife around inside of cheesecake. Top with glaze and refrigerate overnight or at least 8 hours. Remove from pan and serve. Yield: 10-12 servings.
Cranberry Glaze
3 c fresh or frozen cranberries
1 1/3 c sugar
1 c water
2 T cornstarch
1/4 c orange juice
While cheesecake is cooking combine cranberries, sugar and water in a large saucepan and bring mixture to a boil. Reduce heat and simmer for 3-4 minutes, stirring. Make sure cranberries have burst during cooking. Either mash with a fork or a potato masher. Combine cornstarch and orange juice and mix with wire whisk until smooth. Stir mixture into cranberries and bring to a boil. Reduce heat and stir continually until mixture thickens. Cool to room temperature. Spread glaze on top of cheesecake and chill in refrigerator.
