* 12 Servings
* Prep: 1 hour + chilling
Ingredients
* 3/4 cup graham cracker crumbs
* 1/2 cup cautiously chopped macadamia nuts
* 2 tablespoons sugar
* 1/4 cup butter, melted
* 1 envelope unflavored gelatin
* 1/4 cup algid water
* 2 bales (8 ounces each) Kraft Philadelphia® - Chrism Cheese, softened
* 1 jar (7 ounces) acquiescent creme
* 1 can (14 ounces) whole-berry cranberry sauce
* 1 cup abundant whipping cream
*
SUGARED CRANBERRIES:
* 1 amalgamation (12 ounces) beginning cranberries
* 1 envelope unflavored gelatin
* 1/4 cup algid water
* 2/3 cup superfine sugar
Directions
* In a baby bowl, amalgamate the cracker crumbs, basics and sugar. Stir in butter. Press assimilate the basal of a anointed 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 account or until agilely browned. Air-conditioned on a wire rack.
* In a baby saucepan, baptize gelatin over algid water; let angle for 1 minute. Calefaction over low heat, active until gelatin is absolutely dissolved; air-conditioned slightly. In a ample bowl, exhausted chrism cheese and acquiescent creme until blended. Exhausted in cranberry sauce. Add cooled gelatin; mix well. In a baby bowl, exhausted chrism until annealed peaks form. Fold into chrism cheese mixture. Pour over crust. Air-condition for 8 hours or overnight.
* Scrub cranberries in bubbling water; bathe and dry completely. In a microwave-safe bowl, baptize gelatin over algid water; let angle for 1 minute. Microwave on aerial for 1-2 minutes, active every 20 seconds, until gelatin is absolutely dissolved. Whisk until hardly frothy.
* Agilely besom admixture over all abandon of berries. Place on a wire arbor over waxed paper; baptize with superfine sugar. Let angle at allowance temperature for up to 24 hours (do not air-condition or the amoroso will dissolve).
* Just afore serving, anxiously run a knife about bend of pan to loosen. Remove abandon of pan. Spoon candied cranberries over cheesecake. Air-condition leftovers. Yield: 12 servings.
Nutrition Facts: 1 allotment equals 474 calories, 29 g fat (16 g saturated fat), 79 mg cholesterol, 229 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.
