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Cranberry Cheesecake

1 Graham Cracker Crust (unbaked)

16 oz. cream cheese, softened

2 eggs

3/4 cup sugar

2 tsp vanilla

Sour Cream Topping Ingredients:

8 oz. sour cream

2 tbsp sugar

2 tsp vanilla

Cranberry Topping Ingredients:

3/4 cup sugar

1/2 cup corn syrup

2 cups cranberries

Prepare Graham Cracker Crust in a 9" springform pan.

Beat cream cheese until fluffy.

Add eggs, one at a time, blending well after each addition.

Add sugar and vanilla extract. Beat until light and fluffy.

Pour into crust.

Bake until firm, about 30 minutes.

Prepare the sour cream topping: Mix sour cream, 2 tablespoons sugar and 2 teaspoons vanilla extract.

Spread carefully over warm cheesecake; cool. Refrigerate 3 hours.

Prepare the cranberry topping: While cheesecake is chilling, heat sugar and corn syrup to boiling.

Add cranberries, heat to boiling, then simmer 1 minute. Remove from heat. Cool.

Top cheesecake with cranberry mixture.