-
1
Preheat oven to 350F (180C).
-
2
CRUST:
-
3
Wrap the bottom and outsides of 9-inch springform pan with aluminum foil.
-
4
Lightly butter inside of pan and set aside.
-
5
Combine cookie crumbs, sugar and butter.
-
6
Press mixture onto bottom and halfway up sides of prepared springform pan.
-
7
Bake for 10 minutes on center rack of preheated oven.
-
8
Set aside, but do not turn off oven.
-
9
FILLING:
-
10
Using electric mixer, blend together all ingredients.
-
11
Add eggs and mix just until well-combined.
-
12
Pour filling into prepared crust.
-
13
Bake until center is just set, about 50 minutes.
-
14
Refrigerate cake immediately, and leave until thoroughly chilled (at least 6 hours or overnight).
-
15
TOPPING:
-
16
Combine all ingredients in heavy medium saucepan.
-
17
Stir over medium heat until sugar is dissolved.
-
18
Bring to a boil and continue cooking for 3 minutes.
-
19
Strain mixture through a sieve set over a large bowl, pressing firmly with the back of a spoon to force as much of the liquid through sieve as possible.
-
20
Spoon warm topping evenly over cold cake.
-
21
Refrigerate until topping is set, at least 2 hours.
-
22
(Can be prepared 1 day before serving - store covered in refrigerator.)
-
23
To serve, pipe rosettes of whipped cream around edges of cake.
-
24
Garnish with whole cranberries.
