“A buttery shortbread crust, creamy white chocolate filling and tangy cranberry-raspberry sauce."”
1hr 5mins

Ingredients Nutrition


  1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9 inch springform pan; set aside.
  2. In a large mixing bowl, beat cream cheese, chips, sour cream, sugar, orange peel and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet.
  3. Bake at 350 for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerator overnight.
  4. In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool.
  5. Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 inch of edges. In a small mixing bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers.

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