Riley's Favorite Cheesecake

1 ¾ c. Maria Cookie Crumbs

1/3 c. melted butter

¼ c. brown sugar

½ t. kosher salt

4 (8 oz. pkgs) cream cheese, softened

1 c. white sugar

1 ½ c. sour cream, room temp.

2 t. Casa Bella Vida Vanilla

3 eggs

   Cranberry Compote

1 c. orange juice

½ c. brown sugar

¼ c. white sugar

¼ c. orange marmalade

1 t. Casa Bella Vida Vanilla

1 t. cinnamon

½ t. ground ginger

¼ t. allspice

12 oz. fresh cranberries

Double wrap the pan with foil to prevent any water from getting in.  Preheat oven to 350 degrees.  In a large bowl Mix together crust ingredients and press into a 9 inch springform pan on bottom and half way up each side of pan. Bake crust for 8-10 minutes until golden brown.  Let cool while preparing cheesecake mixture.

Cream, cream cheese and sugar together in a stand mixer with paddle attachment until smooth.  Add sour cream and vanilla mixing until incorporated.  Add eggs one at a time while mixing.  Don’t over mix.  Pour cheesecake mixture over the crust spreading evenly.

Place springform pan into a larger pan and pour very hot water around edges until it is ¾ inch deep, careful not to get water in the cheesecake and water is lower than the foil.  Bake for 60-70 minutes until center is almost set.  It will still jiggle while edges will be set.  Let cool completely before removing the springform pan.  Cool in refrigerator for at least an hour.

In a saucepan combine all ingredients for the compote, bring to a boil then reduce heat and cook for 10 minutes.  The cranberries will burst and it will become a sauce.  Cool before using on cheesecake.

Serve cheesecake with cranberry compote and whipped cream.

*A Riley Favorite!

PROVECHO!