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1
Combine all ingredients except vanilla in heavy large saucepan.
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2
Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes.
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3
Cool slightly.
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4
Transfer to processor.
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5
Add vanilla.
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6
Puree until smooth.
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7
Strain into medium bowl.
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8
Cover with plastic.
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9
Refrigerate at least 6 hours.
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10
Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray.
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11
Wrap outside of pan with 2 layers of heavy-duty foil.
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12
Blend cookies, sugar and cinnamon in processor.
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13
Add butter; blend until moist clumps form.
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14
Press crumb mixture onto bottom and up sides of pan.
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15
Chill crust while preparing filling.
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16
Position rack in center of oven and preheat to 350F.
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17
Using electric mixer, beat cream cheese in large bowl until fluffy.
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18
Beat in sugar.
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19
Beat in eggs 1 at a time.
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20
Mix in sour cream, whipping cream and vanilla.
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21
Transfer 1/3 of filling to prepared crust.
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22
Dollop 1/3 of cranberry puree atop filling.
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23
Repeat layering of filling and puree 2 more times.
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24
Using knife, swirl puree through filling, creating marbled design.
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25
Place springform pan in large roasting pan.
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26
Pour enough boiling water into roasting pan to come halfway up sides of springform pan.
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27
Bake until cheesecake puffs around edges, about 1 hour 15 minutes.
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28
Turn off oven.
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29
Let cake stand in oven 1 hour, leaving oven door ajar.
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30
Transfer cake to rack.
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31
Run knife around pan sides to loosen cake.
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32
Cool completely.
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33
Remove foil from pan sides.
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34
Cover cake and chill overnight.
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35
(Can be made 2 days ahead.
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36
Keep refrigerated.)
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37
Remove pan sides.
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38
Serve cake with Cranberry-Raspberry Compote.
