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1
Heat oven to 350°F. Press cookie dough evenly in bottom of ungreased 13x9-inch pan. If dough is sticky, use floured fingers. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 14 to 18 minutes or until golden brown. Cool 15 minutes.
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2
In large bowl, beat cream cheese, sugar and 1 1/2 teaspoons orange zest with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in whipping cream and vanilla; add eggs 1 at a time, beating just until blended.
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3
Pour cheesecake mixture into crust. Drop teaspoonfuls of the stirred cranberry sauce onto cheesecake mixture. With knife, swirl cranberry sauce into cheesecake mixture.
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4
Bake 30 to 35 minutes or until filling is set in center. Remove from oven to cooling rack; cool 30 minutes. Refrigerate at least 3 hours until chilled completely.
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5
To serve, run sharp knife around edges of pan. Cut into 6 rows by 4 rows. Garnish with additional orange zest before serving. Store covered in refrigerator.
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