Cranberry Jalapeno Cheesecake

Ingredients

1 tablespoon of butter
3 tablespoons crackers
250 grams cream cheese
1/3 cup non-fat greek-style yogurt
1 egg
1/4 cup sugar
1 teaspoon vanilla
1/3 cup dried cranberries
cranberry jalapeno jelly or other pepper jelly
1/2 cup pecan pieces, toasted

Method

Preheat oven to 375 degrees F
Generously butter the sides of a 6 inch spring form tin
Add the crumbs to thoroughly coat the bottom and sides discarding the excess.
In a small mixing bowl, beat the cream cheese until smooth. Add the yogurt and egg, beating until combined. Add the sugar and vanilla. Continue mixing until smooth. Add the dried craneries. Pour into the prepared tin.
Randomly drop 1.3 cup of the pepper jelly on top of the batter with tablespoon. With a flat knife, swirl he mixture together.
Bake for 30-35 minutes or until done. Remove and cool on a rack
Refrigerate several hours or overnight. Right before serving, top with more of the jelly and garish.
Serve with crackers