|Cinnamon graham cracker crumbs||1 1⁄2 Cup (24 tbs) (About 24 Squares)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Cream cheese||32 Ounce, softened (Four 8 Ounce Each Packages)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Chopped cranberries||1 1⁄2 Cup (24 tbs) (Fresh Or Frozen)|
|Grated orange peel||1 Teaspoon|
In a bowl, combine cracker crumbs and sugar; stir in butter.
Press onto the bottom of a greased 9-in springform pan; set aside.
In a mixing bowl, beat cream cheese and milk until smooth.
Beat in lemon juice until smooth.
Add eggs; beat on low speed just until combined.
Fold in cranberries and orange peel.
Pour over the crust.
Place pan on a baking sheet.
Bake at 325° for 60-70 minutes or until center is almost set.
Cool on a wire rack lor 10 minutes.
Carefully run a knife around edge of pan to loosen.
Cool 1 hour longer.
Refrigerate for at least 6 hours or overnight.
Remove sides of pan.
Garnish with sugared cranberries and orange peel if desired.