Ingredients:
2/3 cup crushed chocolate wafer cookies (12 to 13 cookies)
1 1/2 t finely shredded orange peel, divided
2 T butter, melted
3 8 ounce packages reduced-fat cream cheese, softened
3/4 cup sugar
2 T all purpose flour
3 eggs, lightly beaten
1/3 cup snipped dried cranberries
1/4 cup low-calorie cranberry juice or fat free milk
1/2 cup fresh cranberries, coarsely chopped
Directions:
Preheat oven to 375 degrees. For crust, in bowl combine crushed cookies and 1 teaspoon of the orange peel. Stir in butter. Press crust in bottom of 9-inch springform pan; set aside.
In mixing bowl beat cream cheese, sugar and flour with electric mixer on medium speed for 5 minutes. Mix in eggs and remaining 1/2 teaspoon orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries
Bake 35 to 40 minutes or until a 2 1/2 inch area around edges appears set when gently shaken. Cool on wire rack 15 minutes. Using a small sharp knife, loosen edges from sides of pan. Cool for 30 minutes. Remove sides of pan. Cool completely. Cover and refrigerate at least 4 hours before serving.
Makes 12 to 16 servings.
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