INGREDIENTS

INSTRUCTIONS

CAKE
CRUST
GLAZE
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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