Cranberry Chocolate Brownie Cheesecake

Preheat oven to 325° F. Grease 9-inch pie plate; coat with cocoa powder.

Combine 1 1/2 cups morsels and butter in medium, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Cool to room temperature.

Beat eggs in large mixer bowl on high speed about 3 minutes or until creamy. Add 1/2 cup sugar, cream cheese and melted chocolate mixture; beat until smooth. Stir in flour and salt until combined. Spread batter into prepared pie plate.

Bake for 40 minutes. Cool completely on wire rack.

Combine cranberries, cranberry juice and remaining 1/4 cup sugar in small saucepan. Cook and stir until bubbly. Cook for about 5 minutes more or until all berries have popped. Remove from heat; cool to room temperature.

Heat remaining 1/2 cup morsels, 1/3 cup whipping cream and corn syrup in another saucepan over low heat, stirring occasionally until morsels are melted and mixture is smooth. Cool to room temperature.

Spread cranberry sauce over brownies. Drizzle chocolate mixture over cranberry sauce. Refrigerate until set. Cover; refrigerate up to 24 hours. Cut into wedges; top each serving with whipped cream.