Directions

1. Preheat oven to 400 degrees.
2. Combine the ginger snaps and butter in the bowl of your KitchenAid® Food Processor and process until coarse crumbs form. Press into a 9×13-inch glass baking pan. Bake for 10-12 minutes, until lightly browned at the edges.
3. Once the crust is out of the oven, combine 1/2 cup granulated sugar with the cream cheese and lemon zest in the bowl of a KitchenAid® Stand Mixer fitted with the whisk attachment. Beat on its lowest speed at first and then increase to medium speed and beat until smooth – about 2 minutes. Add the heavy cream. Beat on the stand mixer’s lowest speed until it begins to incorporate. Then increase the speed to medium and beat well until it becomes very thick and smooth. The cream cheese mixture should hold its shape when you lift the mixer head.
4. Spoon the cream cheese mixture onto the crust and spread into an even layer. Drop the cranberry sauce by the spoonful all around the cheesecake topping. Swirl gently with a knife.
5. Chill, covered, for at least two hours before serving. Cut into 12 bars.