FILLING:

2 lbs. cream cheese
3/4 c. sugar
2 lg. eggs
1 tsp. vanilla
2 tbsp. cornstarch
1 c. sour cream

Beat together in a large bowl cream cheese and sugar until smooth and light. Beat with eggs, vanilla and cornstarch until thoroughly mixed. Stir in sour cream until well blended. Pour mixture into prepared crust and bake for 45 minutes at 400 degrees. Allow to cool in oven for 2 to 3 hours. Chill. Serve with fruit or topping below. Also excellent without topping.

TOPPING:

2 c. whole berry cranberry sauce
1 tbsp. cornstarch
3 tbsp. sugar
1/2 tsp. grated orange rind

Place all ingredients in large saucepan over moderate heat. Stir until mixture thickens, approximately 5 minutes. Allow to cool. Spread over cake just before serving. This cranberry topping is great for the holidays, or use prepared cherry, strawberry, or blueberry pie filling any time of year.