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1
FOR CRANBERRY FILLING: Combine cranberries, sugar, and fresh orange juice in heavy medium saucepan.
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2
Bring to boil over medium-high heat, stirring until sugar dissolves.
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3
Reduce heat and simmer until berries pop and mixture thickens, stirring frequently to prevent sticking, about 10 minutes.
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4
Cool cranberry filling completely.
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5
FOR CHEESE FILLING: Using an electric mixer, beat cream cheese and sugar in a large bowl until well blended.
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6
Add eggs 1 at a time, beating after each addition.
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7
Set cheese filling aside.
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8
FOR CRUST: Preheat oven to 350F (180C) degrees.
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9
Lightly butter 9-inch diameter spring form pan with 2 3/4 inch-high sides.
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10
Place cookie crumbs in medium bowl.
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11
Add melted butter and blend until moist crumbs form.
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12
Press onto bottom (not sides) of prepared pan.
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13
Pour cheese filling over crust in pan.
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14
Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for compote).
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15
Using a small sharp knife, swirl to form marble pattern.
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16
Bake until center of cheesecake is set, about 1 hour.
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17
Transfer cheesecake to rack and maintain oven temperature.
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18
MEANWHILE, PREPARE TOPPING: Mix sour cream, sugar, and vanilla in small bowl.
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19
Gently press down any raised edges of cheesecake.
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20
Spoon topping over cake.
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Bake 5 minutes.
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22
Transfer cheesecake to rack and cool.
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23
Cover and refrigerate over night.
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24
Release pan sides.
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25
Transfer cheesecake to platter.
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26
Cut cheesecake into wedges and serve.
