Method

Preheat oven to 325F.

Crust: Stir crumbs with butter until well moistened. stir in  chocolate. Press into the bottom of a greased 9-inch springform pan.

Center pan on a 20 X 14 inch piece of foil; press up tightly around  side of pan. Bake in preheated oven for 8 minutes. Put on a wire rack to cool.  

Cake: In a double boiler melt chocolate. Let cool. In a large bowl, beat cream cheese until softened. Gradually beat in sugar.  Continue beating for about 3 minutes or until fluffy. Working with an electric mixer, set on low speed, beat in eggs, one at a time, beating well after each addition. Stir in vanilla, chocolate and salt.  When blended, stir in sour cream. Pour onto crust.

Put 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 center still jiggles slightly. Turn oven off; let cool in oven for 1 hour. this is an important step.  Remove from larger pan and remove foil; Put on a wire rack to cool . 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 separately.

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.

Contributor: pat ciesla

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