Cranberry Orange Cheesecake

Cranberry Orange Cheesecake

2/3 cup crushed chocolate wafer cookie (12 to 13 cookies)
1 1/2 teaspoons finely shredded orange peel, divided
2 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
2 tablespoons flour
3 eggs, lightly beaten
1/3 cup snipped dried cranberries
1/4 cup cranberry juice cranberry or nonfat milk
1/2 cup fresh cranberries, coarsely chopped

Preheat oven to 375°F 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 teaspoons orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries.

Bake 35-40 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.