2 cups graham cracker or shortbread cookie crumbs

1/3 cup butter, melted

Topping:

2 cups fresh or frozen cranberries

2/3 cup sugar

1/3 cup water

1 teaspoon lemon juice

Filling:

4 packages (8 ounces each) cream cheese, softened

1 cup sugar

1 tablespoon lemon juice

5 large eggs, lightly beaten

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Preheat the oven to 325°F (163°C). Combine graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
In a saucepan, cook cranberries, sugar, water, and lemon juice over medium heat until the cranberries burst and the mixture thickens (about 10 minutes). Set aside to cool.
Beat cream cheese and sugar until smooth. Add lemon juice, then slowly add the eggs, mixing well after each addition. Pour the mixture over the cooled crust.
Bake for 50-60 minutes, or until the center is set and slightly jiggly. Cool completely, then refrigerate for at least 4 hours.
After chilling, top the cheesecake with cranberry topping and serve.

You can use frozen cranberries. Just thaw and drain before cooking.

To avoid cracks, do not overbake the cheesecake. If the edges set but the center is slightly jiggly, it’s done.

A springform pan is ideal for easy removal, but a regular pie dish can be substituted.