Cranberry Cheesecake

Ingredients:
Crust Ingredients:
1 1/4 cups graham cracker crumbs
2 Tablespoons granulated sugar
1/4 cup butter, melted

Filling Ingredients:
16 ounces cream cheese, softened
2 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract

Sour Cream Topping Ingredients:
1 (8 ounce) carton sour cream
2 Tablespoons granulated sugar
2 teaspoons vanilla extract

Cranberry Topping Ingredients:
3/4 cup granulated sugar
1/2 cup corn syrup
2 cups cranberries

Directions:

1. Preheat oven to 350 degrees F.
2. Mix graham cracker crumbs and 2 tablespoons sugar; stir in butter. Press into ungreased 9-inch square baking pan or press against bottom and sides of a 9-inch pie plate.
3. Beat cream cheese until fluffy. Add eggs, one at a time, blending well after each addition.
4. Add sugar and vanilla extract. Beat until light and fluffy. Pour over crumb mixture. Bake until firm, about 30 minutes.
5. Mix sour cream, 2 tablespoons sugar and 2 teaspoons vanilla extract. Spread carefully over warm cheesecake; cool. Refrigerate 3 hours.
6. While cheesecake is chilling, heat sugar and corn syrup to boiling. Add cranberries; heat to boiling. Simmer 1 minute; remove from heat. Cool.
7. Top cheesecake with cranberry mixture.