Holiday Cheesecake Recipe

In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325 ° for 8-10 minutes or until set. Cool on a wire rack. In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes; cool. In a large bowl, combine the first seven filling ingredients; beat until blended. Add eggs and egg whites; beat on low speed just until combined. Pour over crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325 ° for 55-60 minutes or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Gently spoon cranberry mixture over cheesecake. Refrigerate overnight. Remove sides of pan before cutting.