- springform pan
- rolling pin
- measuring cups
- measuring spoons
- hand mixer and mixing bowl OR stand mixer
- 4x 8oz packages Philadelphia cream cheese
- 30 Nilla wafers
- 5 tbsp butter, softened or melted
- 1x 14 oz can Ocean Spray whole berry cranberry sauce
- 1 cup sugar
- 4 eggs
- 1 tsp Vann’s vanilla extract
Place the cookies into a Ziploc bag. Break them into chunks. Then, using a rolling pin, continue to break up the cookies until they are completely ground up.
Mix the 5 tablespoons of butter into the ground up cookies.
Place the cookie mix on the bottom of a springform pan, covering the bottom.
Place the cream cheese into your mixing bowl.
Add the sugar and the vanilla into the mixing bowl.
Mix slowly until the mixture is smooth.
Pour the mixture into your crust.
Place the cranberry sauce into a bowl. Split it into halves.
Place half of the cranberries into the crust and pull a knife through the filling gently to distribute the cranberries. Don’t push down or you’ll break the crust.
Use the remaining half of the cranberries to make a ring around the top of the crust.
Place the pan into the oven and bake for 55 minutes.
Cool for about 15 minutes and then loosen the springform pan.
Let cool for 15 minutes and serve warm OR refrigerate the cheesecake for a couple of hours before serving.