Citrus Cranberry Cheesecake

Directions

• In a large bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
• In a large bowl, beat cream cheese and milk until fluffy. Beat in lemon juice until smooth. Add eggs; beat on low speed just until combined. Fold in cranberries and orange zest. Pour filling over crust. Place on pan on a baking sheet.
• 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 for at least 6 hours or overnight. Garnish with sugared cranberries and orange zest strips if desired.