Cranberry Orange Cheesecake

Instructions

1. In a small saucepan over medium heat, add cranberries, Splenda Magic Baker Sweetener, and water. Stir occasionally until mixture comes to a low boil. Simmer on medium low for about five minutes, until mixture begins to thicken. Turn off heat and stir to let some of the cranberries pop. Stir in vanilla. Set aside to cool.
2. In a small bowl, add ingredients for the crust and stir. Press down into a 9-inch springform pan sprayed with cooking spray. Bring some of the crust up on the sides if desired. Bake at 325°F for 10 minutes. Remove and set aside.
3. In a medium bowl, beat cream cheese until smooth. Add sweetener, yogurt, vanilla, and orange zest, beating again until smooth.  With the electric mixer on low, add eggs one at a time and beat very slowly (this will help the cheesecake not to get too much air) and be careful not to over beat!
4. Pour mixture into the cheesecake pan and smooth out the top with a spatula. Using a spoon, scoop 1/3 of the cranberry jam in small amounts around the cheesecake, and then use a knife to create a swirl effect (cranberry jam will sink a little into the cheesecake mixture). Cover the pan tightly with 2 sheets of aluminum foil. Bake at 350°F for 1 ½ hours. Turn oven off, open the oven door slightly, and let cheesecake rest in the oven another 20 minutes.
5. Remove cheesecake and set aside to cool. Refrigerate for 4 hours or overnight. Top with the rest of the cranberry jam. Serve and enjoy!