Crust:

1 c. flour
1/2 c. sugar
1 tsp. grated lemon peel
1/2 c. butter
1 egg, slightly beaten
1/4 tsp. vanilla

Combine flour, sugar and lemon peel. Cut in butter until crumbly. Pat half the crumbs into bottom of 9-inch spring form pan (sides removed).

Bake at 400°F about 8 minutes or until golden. Cool. Attach sides of pan. Butter sides and pat on remaining crumbs.

Filling:

1/2 c. canned milk
1 tsp. grated lemon peel

Beat cream cheese. Add sugar and continue beating. Add eggs one at a time, beating well between each addition. Lower mixer speed to low and add canned milk and flavorings. Scrape bowl and continue beating until mixture is completely blended. Pour into prepared crust and bake at 300°F for approximately 85 minutes. Let cool and spread with Cranberry Glaze.

Cranberry Glaze:

12 oz. package fresh cranberries
1 1/2 tbsp. cornstarch
1 tsp. grated orange peel
1/4 c. orange juice
1 tsp. butter
3/4 c. sugar

Reserve 1 c. cranberries and set aside. In medium saucepan, add all remaining cranberries, cornstarch, orange peel, juice and sugar. Cook and stir over medium heat until cranberries are soft and mixture is beginning to thicken, about 5-7 minutes. Add reserved cup of cranberries. Cook 5 minutes longer or until mixture is thick and translucent. Remove from heat. Stir in butter. Let cool 10 minutes and spoon over cheesecake. Chill.