24 square shortbread cookies, finely crushed (about 1 and 1/4 cups)
2 tbsp. butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar, divided
2 tsp. vanilla
1 pkg. (4 oz.)White Chocolate, melted
1 tsp. cornstarch
1 tbsp. zest and 1/2 cup juice from 2 large oranges, divided
1 and 1/2 cups fresh cranberries
Heat oven to 325°F.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, mix cornstarch and 1 tbsp. orange juice until blended. Bring cranberries, remaining orange juice and remaining sugar to boil in saucepan on medium-high heat; simmer on low heat 6 min. or until cranberries are softened, stirring frequently. Stir in cornstarch mixture; bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Remove from heat. Stir in orange zest. Cool. Refrigerate until ready to use.
Spoon cranberry glaze over cheesecake just before serving.