INGREDIENTS

INSTRUCTIONS

Crust:  Stir crumbs with butter until well moistened; stir in
chocolate. Press into the bottom of a greased 9-inch springform pan.
Centre pan on a 20 X 14 inch piece of foil; press up tightly around
side of pan. Bake in 325F oven for 8 minutes.  Let cool on a rack.
Cake:  In a double boiler melt chocolate.  Let cool. In a large bowl,
beat cream cheese until softened. Gradually beat in sugar; beat for 3
minutes or until fluffy. On low speed, beat in eggs, one at a time,
beating well after each addition.  Stir in vanilla, chocolate and
salt; stir in sour cream. Pour onto crust.  Set cake pan onto a larger
shallow pan; pour in enough hot water to  come 1 ~ inch up the side.
Bake at 325F for 1 1/4 hours or until the  edge is set but centre still
jiggles slightly. Turn oven off; let  cool in oven for 1 hour.  Remove
from larger pan and remove foil; let  cool on a rack. Cover and
refrigerate over night.  Glaze:  In saucepan cook cranberries and 1/4
cup water, partially  covered, just until boiling.  Stir in sugar and
return to a boil;  cook for 2 minutes or until sugar is dissolved but
berries have not  popped. Drain, reserving juice and berries
seperately.  Remove cake from pan; place on cake plate.  Return juice
to saucepan;  blend in cornstarch.  Cook, whisking, until boiling and
thickened;  let cool slightly.  Spoon berries around edge of the cake.
Spoon  glaze over top. Refrigerate for 1 hour or until set. Garnish
with  chocolate gratings.  Canadian Living December 1993

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Nutrition (calculated from recipe ingredients)
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Calories: 6682
Calories From Fat: 1693
Total Fat: 192.1g
Cholesterol: 977.9mg
Sodium: 814.9mg
Potassium: 1753.9mg
Carbohydrates: 1214g
Fiber: 77.3g
Sugar: 237.7g
Protein: 33.4g