Ingredients

Crust
6 tablespoons unsalted butter, melted
2 cups finely ground chocolate wafer cookies (about 7 ounces)
1 1/2 tablespoons sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
Filling
3 packages cream cheese (8 ounces each), at room temperature
1 cup sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup sour cream
Topping
1/2 cup water
3/4 cup sugar
1 package (12 ounces) fresh cranberries, picked over and stems removed
2 tablespoons cornstarch dissolved in 1 tablespoon water

Directions

1. To make the crust, position a rack in the center of the oven and preheat to 350°F. Using a pastry brush, butter a 9- or 10-inch springform pan with 1 tablespoon of the butter.
2. In a medium bowl, combine the chocolate wafer crumbs, sugar, cinnamon, and salt. Blend in the remaining 5 tablespoons melted butter. Press the crumbs into the bottom and about 1 inch up the side of the prepared pan (you can use a 1/2-cup flat-bottomed, stainless-steel measuring cup to help press the crumbs into the bottom and sides of the pan, which helps prevent the corners from being thicker than the sides.) Bake the crust for about 8 to 10 minutes until crisp. Transfer to a wire rack to cool while you prepare the filling. (Press the bottom crust with the measuring cup again to gently smooth it.)
3. To make the filling, in the work bowl of a food processor fitted with the metal blade, process the cream cheese until smooth. Mix in the sugar, then add the eggs, one at a time, and continue processing until the mixture is thoroughly combined and creamy, scraping down the sides of the bowl once or twice. Add the vanilla and sour cream. Process until all the ingredients are thoroughly combined and the mixture is completely smooth. (Alternatively, beat the ingredients in a large bowl using an electric mixer.)
4. Gently pour the cheesecake filling into the prebaked crust. The filling will likely rise above the crust, which is not a problem. Bake the cheesecake for about 40 minutes until the sides are slightly puffed. The center of the filling will still be very soft and will jiggle when you shake the pan gently. Turn off the oven and leave the cheesecake, undisturbed, in the oven with the door ajar, for 40 minutes.
5. Transfer to a wire rack and let cool in the pan. Cover and refrigerate for at least 6 hours, or preferably overnight.
6. To make the topping, in a 2 1/2 quart saucepan over medium-high heat, bring the water to boil. Add the sugar and stir until the sugar is dissolved. Reduce the heat to medium and add the cranberries. Cook, stirring frequently, for about 3 minutes just until the berries begin to pop. Stir in the cornstarch mixture and simmer for 1 minute longer. Remove from the heat and let cool to room temperature. Cover and refrigerate for at least 4 hours before serving to allow the sauce to set.

Serves 10-12.

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Ingredients

1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda

Directions

1. In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
2. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
3. Once the mixture has cooled, stir in the rum extract.
4. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
5. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Serves 4.

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Ingredients

6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Directions

1. Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
2. Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Serves 8-10.

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