Ingredients

1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
1/2 cup whipping cream
1 cup semisweet chocolate chips
1 cup white chips
8-ounce package cream cheese, softened
2 tablespoons orange juice
2 teaspoons freshly grated lemon peel
Cranberry Topping (recipe follows)

Heat oven to 375 F. Mix together graham cracker crumbs, butter and sugar in medium bowl until combined. Press mixture firmly onto bottom and side of 9-inch pie plate. Bake 8 to 10 minutes or until lightly browned. Cool on wire rack.
Heat cream in small saucepan over medium heat just to a boil. Remove from heat; add chocolate chips. Whisk until chocolate is melted and mixture is smooth. Spread onto bottom of crust. Cover; refrigerate 1 1/2 hours or until chocolate is slightly firm.
Place white chips in small microwave-safe bowl. Microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.
Beat cream cheese in large bowl until smooth. Add melted white chips, orange juice and lemon peel, beating until smooth. Spread mixture evenly over chocolate layer. Refrigerate 2 hours or until firm.
Meanwhile, prepare Cranberry Topping.
To serve, spoon topping over each serving of pie. Makes about 8 servings.

Cranberry Topping

12-ounce bag fresh or frozen cranberries
1 cup sugar
1/2 cup water

Directions

Stir together cranberries, sugar and water in medium saucepan. Bring to a boil over medium heat, stirring occasionally. Continue to cook, uncovered, stirring often, about 3 to 5 minutes or until berries have popped. Remove from heat and cool. Cover; refrigerate until ready to use. Makes about 2 cups topping.

Nutrition information per serving: 740 cal., 40 g total fat (27 g saturated fat), 65 mg chol., 220 mg sodium, 88 g carbo., 2 g dietary fiber, 7 g pro.