Cranberry Swirl Cheesecake

2-1/4 cups Pepperidge Farm Bordeaux cookie crumbs

1/4 cup butter, melted

1 (16.00 ounces) can whole-berry cranberry sauce

2 teaspoons cinnamon

1/4 teaspoon cloves

3 (8.00 ounces) packages cream cheese, softened

1 cup sugar

1 teaspoon cornstarch

4 eggs

1 teaspoon vanilla

Mix cookie crumbs and butter. Press onto the bottom and 1 inch up the sides of a greased 9 inch springform pan. Bake at 350 degrees for 10 minutes. Cool completely. Process cranberry sauce and spices in a food processor or blender. Set aside. Beat cream cheese until smooth. Add sugar and corn starch; beat well. Add eggs one at a time beating until just blended. Stir in vanilla. Pour 1/2 the butter into the crust. Spoon 1/2 the cranberry mixture over the batter; swirl with a knife. Top with remaining batter. Repeat with remaining cranberry mixture. Bake at 350 degrees for 15 minutes. Reduce oven to 225 degrees. Bake 1 hour and 10 minutes. Remove from the oven; immediately run a knife around the sides of cheesecake to loosen from pan. Turn the oven off; return cheesecake to oven and let cool in oven 1 hour. Remove from the oven; cool completely on a wire rack.

Chill uncovered until ready to serve (cheesecake will continue to firm up as it chills) Remove sides of pan.