Cranberry Crown Cheesecake
1 cup cookie crumbs
2 tablespoons butter or margarine
1 1/2 teaspoons unflavored gelatin
2 tablespoons orange juice
2 teaspoons vanilla
3 8 oz pkgs cream cheese
1 cup sugar
4 large eggs
Baked Cranberry Orange Sauce
3 cups cranberries -- fresh or frozen
1 1/4 cups sugar
1/2 cup orange juice
1 teaspoon orange peel -- grated
Cheesecake
1. In a 9-inch cheesecake pan with removable rim, mix cookiecrumbs and butter.
Pat mixture evenly over bottom and about 1/2 inch up sides of pan.
2. Bake crust in a 350 degree oven until slightly browner, 8 to 10 minutes.3. In
a 1 to 1 1/2 quart pan, mix gelatin with 2 tablespoon cold water; let stand
until softened, about 1 minute. Stir over medium heat until gelatin is
dissolved, about 45 seconds. Remove from heat and stir in orange juice and
vanilla.
4. In a large bowl, with a mixer on medium speed, beat cheese, sugar and gelatin
mixture until smooth. Beat in eggs, one at a time, until smoothly blended. Pour
mixture into hot or cool crust.
5. Bake cheesecake in 325 degree oven until center jiggles only slightly when
pan is gently shaken, 30 to 35 minutes. Then chill, uncovered, untli cold, at
least 2 hours. Serve, or cover airtight and chill up to 1 day.
6. Just before serving, lightly blot any moisture from surface of cake with a
paper towel. Spread cranberry sauce evenly over cake. Remove pan rim and cut
cake into wedges.