Cheesecake with cranberry cherry topping

 
                  Cheesecake with Cranberry Cherry Topping
 
 Recipe By     : Good Housekeeping Magazine/Bob b1744@AOL.com
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cheesecakes                      Cherries
                 Cranberries                      Cream Cheese
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   11      ounce pkg     dried apricots -- chopped
                         sugar
    4      teaspoons     cornstarch
      1/2  10 oz. jar    red currant jelly -- 1/3 cup
    1      cup           cranberries
   16 1/2  ounce can     pitted dark cherries -- drained
    2      cups          graham cracker crumbs
      1/2  cup           butter or margarine -- softened
   32      ounces        cream cheese -- softened
    1      tablespoon    vanilla
    4      large         eggs
 
 Early in day or a day ahead: prepare apricot puree. In a 1 quart saucepan,
 over Medium-High heat, heat apricots, 1/2 cup sugar and 3/4 cup water to
 boiling. Cook, stirring occasionally, until all liquid evaporates. In food
 processor with knife blade atavhed blend apricot mixture until smooth. Or
 mash in saucepan with potato masher. Refrigerate until cooled completely. 
 Meanwhile, in 2 quart saucepan, with wire whisk or fork, mix cornstarch and
 currant jelly until blended. Over Medium heat, cook jelly mixture until
 melted and smooth, stirring occasionally. Stir in cranberries. Heat to
 boiling. Cook, stirring occasionally until cranberry skins pop, about 4
 minutes. Remove saucepan from heat. Stir in cherries. cover and refrigerate
 until ready to use. 
 Preheat oven to 350 F. In a 9x3" springform pan, with hand, mix graham
 cracker crumbs and margarine or butter. Press mixture onto bottom and up side
 of pan. Evenly spread apricot puree over bottom of crust in pan. 
 In large bowl, with mixer at medium speed, beat cream cheese until smooth.
 Slowly beat in 1 1/4 cup sugar. Add vanilla and eggs. Beat for 2 minutes,
 scraping bowl often with rubber spatula. 
 Pour cream cheese mixture on top of apricot puree in pan. Bake cheesecake
 50-55 minutes until just beginning to brown around the edge. Center of
 cheesecake may appear loose. Cool cheesecake in pan on wire rack. Cover pan
 and refrigerate cheesecake at least 6 hours or until well chilled.
 To serve, carefully remove side of springform pan. Spoon cranberry-cherry
 topping on top of cheesecake.
 
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 NOTES : Each serving: 510 cals, 28 g. fat, 115 mg. chol.