Cheesecake With Cranberries

Directions

1. 1
   In a medium saucepan, bring cranberries and water to a boil. Boil until the skin of the berries pops open, about 5 minutes.
2. 2
   Remove from heat and add allspice, cloves, orange extract, and sugar. Mix until thoroughly combined. Cool in refrigerator.
3. 3
   For the crust, combine digestive cookies crumbs, sugar, and butter in a small bowl. Press into the bottom of a greased 9-inch spring form pan; set aside.
4. 4
   In a mixing bowl, beat the cream cheese and sugar until smooth.
5. 5
   Add sour cream and cornstarch, beating well.
6. 6
   Add eggs, and beat on low speed just until combined.
7. 7
   Drain the cranberry sauce, reserve the cranberries. Fold one cup of cranberry sauce into the mixture. Pour into crust, sprinkle with the remaining sauce.
8. 8
   Bake the cake at 160 C for 30-35 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool one hour longer. Refrigerate overnight.
9. 9
   Before serving, if you wish, top the cake with cranberries from the sauce.