Instructions

Cranberry Filling:

1. In a heavy saucepan combine cranberries, sugar, orange zest, and water. Stir well and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer for 10 minutes or until the cranberries are soft, then set aside to cool.

Crust and Topping:

1. Preheat oven to 350°F. Grease 9-inch glass pie dish and set aside.
2. In a large bowl, stir together flour, sugar, brown sugar, salt, baking powder and cinnamon. Add softened butter and mix with pastry blender or fork until crumbly. Press about 2 cups of the crumbly mixture in bottom and side of pie dish. Bake 8 minutes, then set aside to cool.
3. In remaining mixture add 1 Tablespoon of melted butter and whisk with a fork, then set aside for topping.

Cheesecake Filling:

1. Beat cream cheese with sugar and vanilla. Add egg and mix to combine. Mix in cornstarch. Spread in the bottom of the crust into an even layer.
2. Spoon cranberry filling over cream cheese layer, leaving about 1/2-inch border around the edges.
3. Top with remaining crumb mixture and bake 33 to 38 minutes or until top of pie is golden brown and the cheesecake filling is set. Cool 1 hour, then refrigerate at least 2 hours before serving. Store in the fridge.