New York Cheesecake With Cranberry Port Topping

Grease the bottom of a 9" springform pan and line the sides with parchment paper.

Set the pan on a large square of heavy-duty foil and press the foil up the sides of the pan.

Set aside.

To make the crust, stir the crumbs with the butter until moistened.

Press into the bottom of the prepared pan.

Bake in the centre of a 350 degree F oven until set, about 10 minutes.

Let cool on a rack.

Meanwhile, in a large bowl, beat the cream cheese until smooth.

Beat in the sugar until fluffy.

Beat in the eggs, one at a time.

Beat in the lemon juice, vanilla and salt, then beat in the sour cream.

Pour over the crust.

Set the springform pan in a larger pan and pour in enough hot water to come 1" up the sides.

Bake in the centre of a 325 degree F oven until the shine disappears and the edge is set yet the centre still jiggles slightly, about 1-1/4 hours.

Turn off the oven and let cool in the oven for 1 hour.

Remove from the water and transfer to a rack.

Remove the foil and let cool completely.

Cover and refrigerate until set, about 2 hours.

To make the topping, bring the cranberries, sugar and water to a boil in a small saucepan.

Reduce the heat and let simmer until saucy and the berries pop but still retain their shape, about 8 minutes.

Whisk the corn starch into the port until dissolved.

Gently whisk into the cranberry mixture and return to a boil.

Boil until thickened, about 1 minute.

Let cool slightly.

Cover and refrigerate until cold, about 2 hours.

Spoon about 1/2 cup of the topping over the cheesecake, leaving 1/2" border.

Refrigerate for 2 hours.

Serve the remaining topping as a sauce.