RASPBERRY CHEESECAKE

1 cup sugar
2 T cornstarch
1 cup cranberry juice
1-½ cups fresh or frozen raspberries

CRUST:
1 cup graham cracker crumbs (about 14 squares)
3 T sugar
3 T butter or margarine, melted

FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 T all-purpose flour
4 eggs
1 cup eggnog*
1 T vanilla extract

In a saucepan, combine the first four ingredients, bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from the heat; set aside. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. spring form pan. Bake at 325 for 10 minutes. Cool on a wire rack. IN a mixing bowl, beat cram cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and chill remaining cranberry mixture). Carefully spoon remaining filling on top. Bake at 325 for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Yield: 12 servings.