White Chocolate-Cranberry Cheesecake

Ingredients

• 0.3 cup amaretto 
• 6 oz baker's chocolate white chopped
• 0.5 cup butter melted
• 9 oz chocolate wafers such as nabisco famous 
• 12 oz cranberries fresh
• 16 oz cream cheese softened
• 4 large eggs 
• 2 tablespoons flour all-purpose
• 8 servings mint leaves fresh
• 8 servings pie crust dough 
• 0.5 cup raspberry jam seedless
• 8 servings cranberries 
• 0.3 cup sugar 
• 1 cup sugar 
• 0.5 cup cranberries dried sweetened chopped
• 0.3 cup whipping cream 
• 8 servings frangelico 
• 8 servings frangelico 

Equipment

• food processor
• sauce pan
• oven
• wire rack
• hand mixer
• microwave

Directions

1. Prepare Topping: Bring first 2 ingredients and 1/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring often. Boil, stirring often, 6 to 8 minutes or until mixture thickens to a syrup-like consistency.
2. Remove from heat, and stir in jam. Cool completely (about 1 hour). Cover and chill 8 hours.
3. Meanwhile, prepare Piecrust: Preheat oven to 35
4. Pulse wafer cookies and chopped semisweet chocolate in a food processor 8 to 10 times or until mixture resembles fine crumbs. Stir together crumb mixture, melted butter, and 1/3 cup sugar; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate.
5. Bake 10 minutes.
6. Transfer to a wire rack, and cool completely (about 30 minutes). Reduce oven temperature to 32
7. Prepare Filling: Microwave white chocolate and whipping cream at MEDIUM (50% power) 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
8. Beat cream cheese, flour, and 1/3 cup sugar at medium speed with an electric mixer 1 minute or until creamy and smooth.
9. Add eggs, 1 at a time, beating just until blended after each addition.
10. Add cranberries, next 2 ingredients, and white chocolate mixture. Beat at low speed just until blended. Spoon batter into prepared crust.
11. Bake at 325 for 30 to 35 minutes or until set. Cool completely on a wire rack (about 2 hours). Cover and chill 8 hours. Spoon topping over pie before serving.