Cranberry Cheesecake Crust 1 1/4 cups graham cracker crumbs 2 tablespoons granulated sugar 1/4 cups margarine or butter, melted Filling 16 ounces cream cheese, softened 2 eggs 3/4 cup granulated sugar 2 teaspoons vanilla extract Topping 1 1 (8 ounce) carton sour cream 2 tablespoons granulated sugar 2 teaspoons vanilla extract Topping 2 3/4 cup granulated sugar 1/2 cup corn syrup 2 cups cranberries Heat oven to 350 degrees F. Crust: Mix cracker crumbs and 2 tablespoons sugar; stir in margarine. Press into ungreased 9-inch square baking pan or press against bottom and sides of a 9-inch pie plate. Filling: Beat cream cheese slightly. Add eggs, sugar and vanilla extract. Beat until light and fluffy. Pour over crumb mixture. Bake until firm, about 25 minutes. Topping 1: Mix sour cream, 2 tablespoons sugar and 2 teaspoons vanilla extract. Spread carefully over warm cheesecake; cool. Refrigerate 3 hours. Topping 2: Heat sugar and corn syrup to boiling. Add cranberries; heat to boiling. Simmer 1 minute; remove from heat. Cool. Top cheesecake with cranberry mixture.