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1
Preheat oven to 325F.
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2
Finely grind cookies and chocolate in processor.
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3
Add butter; blend until moist clumps form.
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4
Using plastic wrap as aid, press crumb mixture onto bottom and 1 1/4 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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5
Bake until set, about 8 minutes.
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6
Cool completely.
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7
Increase oven temperature to 350F.
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8
Wrap 2 layers of heavy-duty foil around bottom and up sides of springform pan.
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9
Using electric mixer, beat cream cheese and sugar in large bowl until light.
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10
Beat in flour.
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11
Beat in eggs, 1 at a time, just until blended.
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12
Beat in orange peel and vanilla.
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13
Pour filling into crust.
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14
Place springform pan in large roasting pan.
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15
Fill roasting pan with enough hot water to come halfway up sides of springform pan.
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16
Bake until filling is just set in center but still moves slightly, about 55 minutes.
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17
Remove cake from water bath; transfer to rack and cool completely, about 4 hours.
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18
Cover and chill overnight.
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19
Stir sugar and water in medium saucepan over medium-low heat until sugar dissolves.
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20
Increase heat to medium; add cornstarch mixture and bring to simmer.
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21
Add cranberries; cook until beginning to pop, stirring often, about 3 minutes.
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22
Stir in orange peel.
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23
Cool completely.
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24
Cover and chill overnight.
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25
(Cheesecake and cranberry mixture can be made 2 days ahead.
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26
Keep refrigerated.)
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27
Run knife around top edge of cheesecake to loosen.
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28
Release pan sides.
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29
Top cheesecake with cranberry mixture.
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30
Chill until set, about 1 hour.
