Cranberry Swirl Cheesecake

Ingredients

• 3 tablespoons canola oil 
• 0.3 cup rum (raspberry liqueur)
• 1.5 cups cranberries fresh
• 4 ounces cream cheese fat-free block-style softened
• 2 large egg whites 
• 3 large eggs 
• 4 ounces chocolate graham crackers 
• 1 cup greek yogurt plain fat-free
• 0.1 teaspoon salt 
• 0.5 cup sugar 
• 1 cup sugar 
• 2 teaspoons vanilla extract 
• 3 tablespoons water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• knife
• wire rack
• blender
• baking pan
• aluminum foil
• springform pan

Directions

1. Preheat oven to 37
2. Wrap outside and bottom of a 9-inch springform pan tightly with a double layer of heavy-duty foil.
3. Place crackers in a food processor; process until finely ground.
4. Drizzle with oil; pulse until combined. Press mixture into bottom and 1/2 inch up sides of prepared pan coated with cooking spray.
5. Bake at 375 for 8 minutes; cool on a rack.
6. Reduce oven temperature to 32
7. Place cranberries, sugar, liqueur, and water in a saucepan; boil. Cook 8 minutes or until cranberries pop and mixture is syrupy. Cool 20 minutes.
8. Place mixture in a food processor; process 1 minute or until smooth.
9. Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in yogurt, vanilla, and salt.
10. Add whole eggs, 1 at a time, beating well after each addition.
11. Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Fold beaten egg whites into cream cheese mixture.
12. Pour filling over crust. Spoon cranberry mixture over filling; swirl together using the tip of a knife.
13. Place springform pan in a 13 x 9-inch metal baking pan.
14. Add hot water to pan to a depth of 2 inches.
15. Bake at 325 for 50 minutes or until center of cheesecake barely moves when pan is touched.
16. Turn oven off. Cool cheesecake in closed oven 30 minutes.
17. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Cover and chill 8 hours.