- CRUST:
- 2 cups graham cracker or shortbread cookie crumbs
- 1/3 cup butter or margarine, melted
- CRANBERRY TOPPING:
- 1/3 cup water
- 2/3 cup sugar
- 2 cups fresh cranberries
- 1 teaspoon lemon juice
- FILLING:
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 5 eggs
- 1 tablespoon lemon juice
- Preheat an oven to 300 degrees F (150 degrees C). Combine crumbs and butter; press into the bottom of a 9-inch springform pan. Bake in the preheated oven for 5 to 8 minutes. Cool.
- Meanwhile, for the topping, combine water and sugar in a saucepan. Bring to a boil over medium heat; boil 1 minute. Stir in berries; cover and reduce heat. Cook until most berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside.
- Preheat an oven to 350 degrees F (175 degrees C).
- For the filling, beat cream cheese in a large mixing bowl until light. Gradually beat in sugar. Add eggs, one at a time, beating well after each. Add lemon juice. Pour into crust; spoon 4 tablespoons topping on filling and “marble” with a knife or spatula. Bake at in the preheated oven for 45 minutes. Turn oven off; let cake stand in oven 2 hours. Remove from oven; cool. Pour remaining topping on top; refrigerate overnight.