Preparation:
Heat oven to 350 degrees. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cake ingredients until well blended. Press evenly in pan. In another large bowl, beat cream cheese and 3 1/2 cups powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup melted butter and the eggs, one at a time, scraping bowl occasionally. Stir in cranberries. Pour and evenly spread batter into pan over cake. Bake 38 to 43 minutes or until golden brown and center is set. Cool completely, about 2 hours. When ready to serve, sprinkle 1 tablespoon powdered sugar over top. Using sharp knife, cut into 6 rows by 4 rows, cleaning knife blade after each cut. Serve with whipped cream. Store loosely covered in refrigerator.
To make 2 cups whipped cream, place a medium deep bowl and beaters in freezer or refrigerator to chill. Place 1 cup heavy whipping cream and 2 tablespoons powdered sugar in the bowl, and beat on low speed until mixture begins to thicken. Then, add 1/4 teaspoon vanilla and beat on high speed until whipped cream forms soft peaks. To quickly soften cream cheese, remove from wrapper and place on microwavable plate; microwave uncovered on high about 15 seconds or just until softened. Serves 24.
