Cranberry and white chocolate cheesecake

1. Crust: stir crumbs with butter until well moistened; stir in chocolate.
2. 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. Bakei in 325f oven for 8 minutes.
3. Let cool on a rack.
4. Cake: in a double boiler melt chocolate.
5. Let cool.
6. In a large bowl, beat cream cheese until softened.
7. Gradually beat in sugar; beat for 3 minutes or until fluffy.
8. On low speed, beat in eggs, one at a time, beating well after each addition.
9. Stiri in vanilla, chocolate and salt; stir in sour cream.
10. Pour onto crust.
11. Set cake pan onto a larger shallow pan; pour in enough hot water to come 1 ~ inch up the side.
12. Bake at 325f for 1 ¼ hours or until the edge is set but centre still jiggles slightly.
13. Turn oven off; let cool in oven for 1 hour.
14. Remove from larger pan and remove foil; let cool on a rack.
15. Cover and refrigerate over night.
16. Glazei: in saucepan cook cranberries and ¼ cup water, partially covered, just until boiling.
17. Stir in sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not popped.
18. Drain, reserving juice and berries seperately.
19. Remove cake from pan; place on cake plate.
20. Return juice to saucepan; blend in cornstarch.
21. Cook, whisking, until boiling and thickened; let cool slightly.
22. Spoon berries around edge of the cake.
23. Spoon glaze over top. Refrigerate for 1 hour or until set. Garnishi with chocolate gratings.
24. Canadian living december 1993.