Cranberry Cheesecake

1 1/4 c. graham cracker crumbs
2 Tbsp. sugar
1/4 c. margarine or butter, melted
2 pkg. (8 oz.) each cream cheese, softened
2 eggs
3/4 c. sugar
2 tsp. vanilla
1 (8 oz.) carton sour cream
2 Tbsp. sugar
2 tsp. vanilla
1/2 c. corn syrup
2 c. cranberries
3/4 c. sugar

Heat oven to 350 degrees. Mix cracker crumbs and 2 tablespoons sugar; stir in margarine. Press into ungreased baking pan 9 x 9 x 2-inches or press against bottom and sides of a 9-inch pie plate. Beat cream cheese slightly.  Add eggs, 3/4-cup sugar and 2 teaspoons vanilla. Beat until light and fluffy. Pour over crumb mixture. Bake until firm, about 25 minutes. Mix sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Spread carefully over warm cheesecake; cool. Refrigerate 3 hours. Heat 3/4-cup sugar and 1/2 cup corn syrup to boiling. Add 2 cups cranberries; heat to boiling. Simmer 1 minute; remove from heat. Cool. Top cheesecake with cranberries.

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