Cheesecake with Orange-Cranberry Sauce

Yield:

48 servings or 4 cheesecakes, 12 servings each

Ingredients

Ingredients	Weights	Measures
Cheesecake
NABISCO Graham Cracker Crumbs	1 lb. + 6.4 oz. 5.6 oz.	1-1/2 qt. 1-1/2 cups
sugar	8 oz. 2 oz.	1 cup 1/4 cup
unsalted butter, melted	14 fl oz 3.5 fl oz	1-3/4 cups 7 Tbsp.
PHILADELPHIA Cheesecake Batter, slacked for 1 hour	12 lb. 3 lb.	4 tubs 1 tub
Orange-Cranberry Sauce
water, divided	36 fl oz 9 fl oz	1 qt. + 1/2 cup 1 cup + 2 Tbsp.
cornstarch	- -	2 Tbsp. 1-1/2 tsp.
frozen orange juice concentrate, thawed	14.4 fl oz 3.6 fl oz	1-1/2 cups 6 Tbsp.
sugar	14 oz. 3.5 oz.	2 cups 1/2 cup
dried cranberries	8 oz. 2 oz.	2 cups 1/2 cup
unsalted butter	- -	2 Tbsp. 1-1/2 tsp.
vanilla beans, scraped	- -	4 each 1 each
navel oranges, cut into supremes	4 lb. 1 lb.	2 qt. 2 cups

Directions

CHEESECAKE:
COMBINE cookie crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).

BAKE in 325ºF standard oven 10 min.; cool.

STIR cheesecake batter in each tub until creamy; pour over each crust. Bake as directed on tub; cool completely. Refrigerate several hours or until chilled. Cut each cheesecake into 12 slices.

ORANGE-CRANBERRY Sauce for each Cheesecake: Mix 1/4 cup (2 oz.) water and cornstarch.

ADD 7 oz. water, 6 Tbsp. orange juice concentrate, 1/2 cup each sugar and cranberries, 1-1/2 tsp. butter and seeds from 1 vanilla bean to small saucepan; bring just to boil on medium heat. Reduce heat to medium-low. Add cornstarch slurry; whisk 1 min. Remove from heat. Stir in oranges; cool.

FOR each serving: Top 1 Cheesecake slice with 1/4 cup Orange-Cranberry Sauce.