1 cup sugar
2 T cornstarch
1 cup cranberry juice
1 1/2 cup fresh or frozen cranberries
In a saucepan, combine the above ingredients; bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from the heat; set aside.
1 cup graham cracker crumbs (about 14 squares)
3 T sugar
3 T butter, melted
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-inch springform pan. Bake at 325° for 10 minutes. Cool on a wire rack.
4 pkg (8 oz each) cream cheese, softened
1 cup sugar
3 T all-purpose flour
1 cup eggnog
1 T vanilla extract
In a mixing bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and chill remaining cranberry mixture). Carefully spoon remaining filling on top. Bake at 325° for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake.