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sugar; stir in margarine. Press in ungreased baking pan, 9x9x2 inches, or against bottom and side of 9-inch pie plate. Beat cream cheese slightly. Add eggs, 3/4 cup sugar and 2 teaspoons vanilla; beat until light and fluffy. Pour over crumb mixture.
Bake until firm, about 25 minutes. Mix sour cream, 2 tablespoons sugar and 2 teaspoons vanilla; spread carefully over warm cheesecake. Cool. Refrigerate at least 3 hours. Spoon Cranberry topping over each serving. 9 to 12 servings.
Cranberry topping
Heat 3/4 cup sugar and 1/2 cup com syrup to boiling. Add 2 cups cranberries; heat to boiling. Simmer 1 minute; remove from heat. Cool.
Jalapeno cranberry jam
(Millie McGhee)
1 bell pepper
2 1/4 c. sugar
1/2 c. cider vinegar
11/2 jalapeno pepper
3 c. cranberries
1 c. water
Core and seed bell pepper. Cut into 1-inch cubes and use the metal blade to combine with sugar and vinegar. With the machine running, drop in jalapeno pepper and process until pureed, 45 to 60 seconds. Add cranberries and pulse-chop to combine, about 3 times.
Transfer to a large saucepan and add water. Bring to the boil over medium-high heat. Cook over moderate heat until mixture thickens, about 20 minutes. Pour into jars, cap and refrigerate for up1 to 1 month. If
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