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1
Position rack in center of oven and preheat to 350F.
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2
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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3
Finely grind shortbread cookies and toasted hazelnuts in processor.
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4
Add melted unsalted butter and process until moist clumps form.
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5
Press crumb mixture onto bottom of prepared springform pan.
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6
Bake until crust is pale golden, about 8 minutes.
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7
Cool completely.
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8
Maintain oven temperature.
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9
In top of double boiler set over barely simmering water, stir white chocolate until melted.
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10
Remove pan from over water.
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11
Using electric mixer, beat cream cheese and sugar in large bowl until blended and smooth.
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12
Add sour cream and Frangelico and beat until well blended.
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13
Beat in eggs 1 at a time.
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14
Beat in melted white chocolate.
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15
Pour filling into prepared crust.
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16
Bake cake until top is golden and puffed and center is set, about 1 hour 10 minutes.
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17
Cool in pan on rack (cake will fall in center).
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18
Refrigerate until cold.
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19
Dissolve 1 teaspoon cornstarch in 1 teaspoon Frangelico in small bowl; set aside.
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20
Combine 1 cup cranberries, 1 cup sugar and 3/4 cup water in heavy medium saucepan.
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21
Stir over medium heat until sugar dissolves and mixture boils, about 5 minutes.
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22
Add remaining 2 cups cranberries, grated lemon peel and cornstarch mixture.
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23
Simmer until cranberries just begin to pop and mixture thickens, about 5 minutes.
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24
Cool.
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25
Cover and refrigerate until mixture gels.
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26
(Cheesecake and cranberry topping can be made 2 days ahead.
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27
Keep chilled.)
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28
Run small sharp knife around sides of springform pan to loosen cake.
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29
Remove pan sides.
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30
Smooth sides of cheesecake with knife.
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31
Transfer cheesecake to platter.
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32
Transfer cranberries to strainer and drain well, reserving any syrup.
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33
Spoon cranberries evenly atop cheesecake.
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34
Cut cheesecake into wedges and serve, passing any reserved cranberry syrup separately.
