Cranberry and raspberry cheesecake with a gluten-free crust.
In a medium saucepan, combine cranberries, raspberries, orange zest and juice, and 1⁄4 cup granulated sugar. Simmer, stirring occasionally, until cranberries burst and sauce thickens, 5 to 7 minutes. Transfer mixture to a food processor and puree until smooth. Strain into a medium bowl, let cool 10 minutes, then refrigerate until ready to use.
With motor running, add coconut oil and process until a loose dough that clumps when pressed together has formed. Press evenly into bottom of prepared pan. Bake 15 minutes, then increase heat to 375°F and bake until light golden brown, 5 to 10 minutes more; transfer to a wire rack and reduce oven to 325°F.
Whisk reserved filling into cranberry mixture and dollop in large spoonfuls over cheesecake batter. Using a knife, make decorative swirls by pulling cranberry batter through plain filling.
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