Chocolate Cranberry Cheesecake

In a medium saucepan, bring cranberries and water to a boil. Boil until the skin of the berries pops open, about 5 minutes. Remove from heat and add allspice, cloves, orange extract, and sugar. Mix until thoroughly combined. Cool in the refrigerator.

For the crust, combine wafer crumbs, sugar, and butter in a small bowl. Press into the bottom and one inch up the sides of a greased 9-inch springform pan; set aside.

In a mixing bowl, beat the cream cheese and sugar until smooth. Add sour cream and cornstarch, beating well. Add eggs, and beat on low speed just until combined. Using a slotted spoon, spoon one cup of the cranberry sauce into the mixture; fold in. Pour into the crust.

Place the pan on a baking sheet and bake at 325 degrees for 30-35 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for one hour longer. Refrigerate overnight.

Before serving, drizzle pieces with chocolate topping.