Ingredients

• 1 (8 ounce) can jellied cranberry sauce
• 1/4 cup semisweet chocolate piece
• 3/4 cup graham cracker crumbs
• 3/4 cup finely crushed gingersnaps
• 3 tablespoons granulated sugar
• 2 tablespoons flour
• 6 tablespoons butter, melted
• 2 (8 ounce) packages light cream cheese, softened
• 1 cup powdered sugar
• 2 eggs
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350°F In small saucepan, combine cranberry sauce and chocolate. Cook and stir over medium-low heat until melted.

2. In medium bowl, combine graham cracker crumbs, crushed gingersnaps, granulated sugar and flour. Stir in melted butter. Press onto bottom and 1 1/2 inches up side of 8-inch springform pan.

3. In large bowl, combine cream cheese and powdered sugar. Beat with electric mixer on medium speed until smooth. Add eggs and vanilla; beat on low speed just until combined. Set aside 3/4 cup of the mixture.

4. Spread remaining cream cheese mixture in crust-lined pan. Spread with cranberry mixture. Top with reserved cream cheese mixture. Gently swirl narrow metal spatula through layers to marble.

5. Place sprinform pan in shallow baking pan. Bake about 45 minutes or until center appears nearly set when gently shaken.

6. Cool on wire rack for 15 minutes. Loosen crust; cool for 30 minutes. Remove side of pan; cool cheesecake.

7. Cover and chill for 4 to 24 hours.