Let's whip it up
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Creamy New York style cheesecake is the perfect holiday dessert, but when topped with a homemade spiced cranberry sauce it becomes a spectacular ending to any celebration!
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Heat oven to 325ºF.
Combine graham crumbs and butter with 2 Tbsp. sugar and 1/2 tsp. cinnamon; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
Beat cream cheese and 1 cup of the remaining sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. to 1 hour 5 min. or until center of cheesecake is almost set. Cool 15 min. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake 4 hours. Meanwhile, bring cranberries, water, and remaining sugar and cinnamon to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened and cranberries have softened, stirring occasionally. Cool slightly; refrigerate until ready to serve.
Spread cranberry sauce over cheesecake just before serving. Serve topped with whipped topping.
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