Cranberry Cheesecake with Shortbread Crust

I let Matt choose what kind of cheesecake to make. And a fine idea this was. It was absolutely awesome!
I started this one the last night, as it needs to refrigerate overnight.

Cranberry Sauce
3 1/2 cups fresh or frozen cranberries
3/4 cup sugar
1/4 cup fresh orange juice

Combine ingredients in a large saucepan over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly, til mixture thickens. Set aside to cool completely.
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Cheesecake Filling
4 (8 oz) pkgs cream cheese, softened
1 1/2 cups sugar
4 eggs
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In a large bowl with a handheld mixer, beat cream cheese on medium speed til smooth (do not overbeat).
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Add sugar and mix on low speed, scraping sides as needed, til well blended. Add eggs, one at a time, mixing well on low speed after each addition; set aside.
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Shortbread Crust
1 1/4 cups flour
1/3 cup sugar
1 t lemon zest
1/4 t salt
8 T unsalted butter, cut into small pieces (plus extra for pan)
1 large egg yolk
Preheat oven to 400°. Lightly butter 10" springform pan. Set aside.
In a large bowl, whisk together flour, sugar, zest and salt. Mix in butter with a fork til mixture resembles coarse crumbs. Add egg yolk and mix just til the dough forms a ball.

Press 3/4 of dough evenly over the bottom of the prepared pan.
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Prick dough all over with a fork. Bake crust til light golden brown, about 10-12 minutes. Cool completely on a rack. Press remaining dough around the edges of the pan, making sure that dough is pressed onto bottom crust.

Pour Cheesecake Filling over chilled Shortbread Crust. Spoon about 1 1/2 cups Cranberry Sauce over the top, concentrating most of the mixture towards the edge.
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Refrigerate remaining for serving. With a small knife, swirl cranberry filling lightly. Reduce oven temperature to 350°. Bake cheesecake til center is set, about 1 1/2 hours.

Sour Cream Glaze
1 cup sour cream
1/4 cup sugar
1 t vanilla
Mix glaze ingredients in a medium bowl. Carefully spread over cake with a rubber spatula.
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Bake 5 more minutes.

Turn off oven and cool cheesecake 30 minutes in the oven with the door ajar. Remove to a rack to cool completely.

Cover cheesecake tightly and refrigerate overnight. Release side and slice.

Serve with a dollop of cranberry sauce.
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