Combine crust ingredients in a food processor and pulse until well mixed. Press into the bottom of a 9 x 13 baking dish. Bake for 10 min.
Meanwhile combine the cheesecake ingredients in the food processor (no need to wash the bowl). Process until smooth. Pour over the parbaked crust. Drop small spoonfuls of the cranberry sauce on top. Swirl gently with a knife.
Bake for 50 min or until the cheesecake only jiggled slightly in the center. Cool completely. Refrigerate for at least 2 hours before serving.
Notes
Nutrition: The nutrition facts are for one piece. This recipe makes 18 cheesecake bars (each is approximately a 2x2 inch square. There are 4.3 NET carbs per serving.Cottage Cheese - I promise you cannot taste that this is primarily made from cottage cheese. If you do not want to use cottage cheese you can replace it with more cream cheese plus sour cream. You will use 24 ounces of cream cheese plus 8 ounces of sour cream if you would like to make this without cottage cheese.Notes on Sweeteners: