*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes                            Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRANBERRY FILLING-----
    1       lb           Cranberries *
    1 1/3   c            Sugar
      1/3   c            Orange juice, fresh
                         -----CHEESE FILLING-----
    2       lb           Cream cheese **
    1 1/3   c            Sugar
    4       x            Large eggs
    1 1/3   c            Vanilla wafer crumbs ***
    3       tb           Unsalted butter, melted
    2       c            Sour cream
      1/3   c            Sugar
    1       t            Vanilla extract
    1       c            Sugar
      1/2   c            Water
    1 3/4   c            Cranberry filling ****
    2       ts           Orange peel, minced *****
    4       x            Large oranges
   *      fresh or frozen, about 4 2/3 cups
   **     room temperature
   ***    about40 wafers
   ****   reserved from cheesecake recipe
   *****  orange part only
   Combine cranberries, sugar, and fresh orange juice in
   heavy medium saucepan.  Bring to boil over medium-high
   heat, stirring until sugar dissolves.  Reduce heat and
   simmer until berries pop and mixture thickens,
   stirring frequently to prevent sticking, about 10
   minutes.  Cool cranberry filling completely.
   Using an electric mixer, beat cream cheese and sugar
   in a large bowl until well blended.  Add eggs 1 at a
   time, beating after each addition.  Set cheese filling
   aside. FOR CRUST:
   Preheat oven to 350F degrees.  Lightly butter 9-inch
   diameter spring form pan with 2 3/4-inch-high sides.
   Place cookie crumbs in medium bowl.  Add melted butter
   and blend until moist crumbs form.  Press onto bottom
   (not sides) of prepared pan.
   Pour cheese filling over crust in pan.  Spoon 1 cup
   cranberry filling over cheese filling (reserve
   remaining cranberry filling for compote).  Using a
   small sharp knife, swirl to form marble pattern.  Bake
   until center of cheesecake is set, about 1 hour.
   Transfer cheesecake to rack and maintain oven
   Mix sour cream, sugar, and vanilla in small bowl.
   Gently press down any raised edges of cheesecake.
   Spoon topping over cake.  Bake 5 minutes. Transfer
   cheesecake to rack and cool.  Cover and refrigerate
   over night. (Cheesecake can be prepared 2 days in
   advance.  Keep refrigerated) Release pan sides.
   Transfer cheesecake to platter.  Cut cheesecake into
   wedges and serve, passing compote separately.
   CRANBERRY ORANGE COMPOTE: Combine sugar and water in
   heavy small saucepan.  Bring to a boil, stirring until
   sugar dissolves and liquid appears clear.  Transfer to
   medium bowl and mix in 1 3/4 cups reserved cranberry
   filling and minced orange peel.  Using small sharp
   knife, cut peel and white pith from oranges.  Working
   over another bowl to catch juices, cut between
   membranes to release segments.  Add segments to bowl
   with juices.  (Can be prepared 8 hours ahead.  Cover
   oranges and cranberry filling separately and
   refrigerate.)  Add orange segments and juices to
   compote and serve.  Use ~--
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