Cookie Crust: Preheat oven to 375 degrees. Cream butter at room temperature. Add sugar, egg, and vanilla. Beat until combined. Add flour. Beat until smooth. Dough can be rolled out or pressed into tart pan or cheesecake pan. Bake at 375 degrees for 10 minutes. Remove from oven and cool.
Cheese Cake Filling: Beat cream cheese until smooth. Add sugar, eggs, and vanilla. Beat until combined. Pour cheesecake filling into crust. Bake 30 minutes or until set in the center. Remove from oven. Cool completely.
Cranberry Topping: In a medium saucepan combine cranberries, cranberry juice, lemon peel, cinnamon, sugar, and water. Stir until combine. Cook over medium high heat until mixture begins to boil. Reduce heat and simmer for 10 minutes or until mixture has thickened and cranberries have burst. Cool completely.
Place cheesecake in a gallon freezer bag. Place cranberry mixture in a quart freezer bag. Seal, label and freeze.
Thaw in refrigerator overnight. Top cheesecake with cranberry sauce and serve.
Per Serving: 434 Calories; 26g Fat (53.5% calories from fat); 7g Protein; 45g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 248mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 5 Fat; 1-1/2 Other Carbohydrates.