1 1/2 c. whole cranberries
3/4 c. + 1/3 c. sugar, divided
1/4 c. water
1 lb. cream cheese, softened
3 eggs
1 tsp. vanilla
Whipped cream, optional
1 graham cracker crust

Mix the cranberries, 3/4 cup sugar, and water in a 2-quart saucepan. Bring to a boil and cook, stirring, until the cranberries burst and make a thick sauce. Set aside.

Beat the cream cheese until smooth in a large mixing bowl. Beat the eggs, 1/3 cup sugar, and vanilla together in another bowl for 2 minutes. Gradually beat the egg mixture into the cream cheese. When smooth, stir in the cranberry mixture. Pour into the pie shell.

Bake at 350 degrees for 30 to 35 minutes or until set. Decorate with whipped cream piped around the outside edge of the pie. Serve at room temperature or slightly chilled.