Cranberry And White Chocolate Cheesecake

-CRUST-
1 c Graham cracker crumbs
2 tb Butter, melted
2 oz White chocolate, chopped

-GLAZE-
2 c Cranberries
1/3 c Sugar
1 ts Cornstarch
Grated white chocolate for
Garnish if desired

Crust: Stir crumbs with butter until well moistened; stir in chocolate.
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. Bake in
325F oven for 8 minutes. Let cool on a rack.

Cake: In a double boiler melt chocolate. Let cool. In a large bowl, beat
cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or
until fluffy. On low speed, beat in eggs, one at a time, beating well after
each addition. Stir in vanilla, chocolate and salt; stir in sour cream.
Pour onto crust.

Set cake pan onto a larger shallow pan; pour in enough hot water to come 1
~ inch up the side. Bake at 325F for 1 1/4 hours or until the edge is set
but centre still jiggles slightly. Turn oven off; let cool in oven for 1
hour. Remove from larger pan and remove foil; let cool on a rack. Cover
and refrigerate over night.

Glaze: In saucepan cook cranberries and 1/4 cup water, partially covered,
just until boiling. Stir in sugar and return to a boil; cook for 2 minutes
or until sugar is dissolved but berries have not popped. Drain, reserving
juice and berries seperately.

Remove cake from pan; place on cake plate. Return juice to saucepan; blend
in cornstarch. Cook, whisking, until boiling and thickened; let cool
slightly. Spoon berries around edge of the cake. Spoon glaze over top.
Refrigerate for 1 hour or until set. Garnish with chocolate gratings.