This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

Cranberry Orange Cheesecake
(Makes one 9-inch cheesecake)

1 1/2 cups vanilla wafer crumbs (about 36 wafers)
1/4 cup sugar
1/3 cup margarine or butter, melted
4 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
1/4 cup ReaLemon Lemon Juice from Concentrate
1 1/2 cups fresh or frozen cranberries, finely chopped
1 teaspoon grated orange rind

Preheat oven to 300°. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan. In mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Beat in eggs and ReaLemon brand. Stir in cranberries and rind. Pour into prepared pan. Bake 1 hour and 15 minutes or until center is set. Cool. Chill. Garnish as desired. Refrigerate leftovers.