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1
In a small bowl, combine the cracker crumbs, nuts and sugar. Stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place on a
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2
. Bake at 350u00b0 for 10 minutes or until lightly browned. Cool on a wire rack.
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3
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly.
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4
In a large bowl, beat cream cheese and marshmallow creme until smooth. Beat in cranberry sauce. Add cooled gelatin; mix well.
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5
In a small bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 8 hours or overnight.
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6
In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy.
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7
Lightly brush mixture over all sides of berries. Place on a wire rack over waxed paper; sprinkle with superfine sugar. Let stand at room temperature for up to 24 hours (do not refrigerate or the sugar will dissolve).
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8
Just before serving, carefully run a knife around edge of pan to loosen. Spoon sugared cranberries over cheesecake. If desired, top with orange slice and orange peel strips.
