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1
In a 9-inch cheesecake pan with removable rim (at least 1 3/4 inches tall), mix graham cracker crumbs and butter.
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2
Pat mixture evenly over bottom and about 1/2 inch up sides of pan.
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3
Bake crust in a 350 regular or convection oven until slightly browner, 8 to 10 minutes.
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4
In a 1- to 1 1/2-quart pan, mix gelatin with 2 tablespoons cold water; let stand until softened, about 1 minute.
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5
Stir over medium heat until gelatin is dissolved, about 45 seconds.
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6
Remove from heat and stir in liqueur and vanilla.
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7
In a large bowl, with a mixer on medium speed, beat cheese, sugar, and gelatin mixture until smooth.
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8
Beat in eggs, one at a time, until smoothly blended.
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9
Pour mixture into hot or cool crust.
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10
Bake cheesecake in a 325 regular or 300 convection oven until center jiggles only slightly when pan is gently shaken, 30 to 35 minutes.
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11
Cool cake on a rack for about 30 minutes, then chill, uncovered, until cold, at least 2 hours.
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12
Serve, or cover airtight and chill up to 1 day.
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13
Just before serving, lightly blot any moisture from surface of cake with a paper towel.
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14
Spread cranberry sauce evenly over cake.
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15
Remove pan rim and cut cake into wedges.
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16
Baked Cranberry-Orange Sauce:.
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17
1 package (12 oz.)
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18
fresh or thawed frozen cranberries
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19
1 1/4 cups sugar
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20
1/2 cup orange-flavor liqueur (or orange juice)
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21
1 teaspoon grated orange peel
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22
Sort cranberries, discarding any bruised or decayed fruit.
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23
Rinse and drain berries.
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24
In an 8- or 9-inch square baking dish, mix cranberries, sugar, liqueur, and orange peel.
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25
Bake, uncovered, in a 350 regular or convection oven, stirring occasionally, until berries are tender when pierced and juices are syrupy, about 1 hour.
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26
Serve warm or cool.
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27
Notes: For the Yogurt Cheese, drain 2 1/2 to 3 quarts nonfat yogurt at least 24 hours.
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28
If using cream cheese, omit the gelatin and step 3; in step 4, beat in the liqueur and vanilla until smooth, then beat in eggs.
