Blend crumbs, sugar and margarine or butter; press on bottom and side of 9-inch pie plate. Set aside.
Dissolve gelatin in boiling water; stir in cranberry sauce and lemon juice. Refrigerate until slightly thickened, about 2 hours. Beat gelatin and 1/3 cup cheesecake filling mix with mixer at high speed for 3 minutes or until foamy; pour into prepared crust. Refrigerate while preparing cheesecake filling.
Prepare remaining cheesecake filling mix according to package directions using milk; spread over cranberry layer. Refrigerate 5 hours or until firm. Garnish with whole cranberries and mint sprigs if desired.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.