Double Chocolate Cranberry Cheesecake

Cranberry Filling:
In a small saucepan, combine sugar, water and cranberries. Bring to a boil and simmer 5 minutes. Let cool.

Preheat oven to 300 °F (150 °C).

Crust:
In a bowl, combine crust ingredients. Press mixture into bottom of a 9-inch (23 cm) springform pan and set aside.

Cream Cheese Filling:
In a large bowl, beat Cream cheese with sugar and flour until smooth scraping down the sides of the bowl occasionally. Add whipping cream, then lemon juice and vanilla extract, stirring well. Beat in eggs one at a time. Add sour cream last.

Set aside 1 cup (250 mL) of cream cheese mixture and fold cranberries into it. Divide remaining cream cheese mixture into 2 equal portions. Add white chocolate to one and semi-sweet chocolate to the other.

Spoon each of the three batters over prepared crust, without stirring. Draw a knife through batter to create marbled effect.

Bake in centre of oven for 1 hour and 15 minutes or until firm to touch. Turn oven off and let cake stand in over for 30 minutes with oven door ajar. Remove from oven, cool to room temperature and refrigerate for at least 3 to 4 hours before serving. Garnish with chocolate shavings and frosted cranberries.

Note: This dessert must be made ahead because of the refrigeration time. It also freezes well, either whole or portion-sized.

Variations: Replace cranberries with raspberries, blackcurrants, gooseberries or even fresh pomegranate juice (strain out seeds).