A dozen ignorant peasants proclaiming a crucified Jew as the founder of a new faith; bearing as the symbol of their worship an instrument which was the sign of ignominy, slavery and crime; preaching what must have seemed an absurd doctrine of humility, patient suffering and love to enemies – graces undreamed of before; demanding what must have seemed an absurd worship for one who had died like a malefactor and a slave, and making what must have seemed an absurd promise of everlasting life through one who had himself died, and that between two thieves.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts, Holiday	10	Servings

INGREDIENTS

1 1/2	c	Vanilla wafers, crushed
1/4	c	Sugar
6	tb	Butter; melted
1/2	c	Whipping cream
1	pk	Vanilla powder
1 1/2	lb	Cream cheese; room temp.
1	c	Sugar
1	pn	Salt
4	lg	Eggs
12	oz	Fresh or frozen cranberries
3/4	c	Sugar
1/2	c	Cranberry juice concentrate
1/4	c	Water

INSTRUCTIONS

FILLING
TOPPING
Preheat oven to 350 F.
CRUST: Wrap the bottom and outsides of 9-inch
springform pan with aluminum foil.  Lightly butter
inside of pan and set aside.
Combine cookie crumbs, sugar and butter. Press mixture
onto bottom and halfway up sides of prepared
springform pan.  Bake for 10 minutes on center rack of
preheated oven. Set aside, but do not turn off oven.
FILLING: Using electric mixer, blend together all
ingredients.  Add eggs and mix just until
well-combined.  Pour filling into prepared crust.
Bake until center is just set, about 50 minutes.
Refrigerate cake immediately, and leave until
thoroughly chilled (at least 6 hours or overnight).
TOPPING: Combine all ingredients in heavy medium
saucepan.  Stir over medium heat until sugar is
dissolved.  Bring to a boil and continue cooking for 3
minutes.  Strain mixture through a sieve set over a
lage bowl, pressing firmly with the back of a spoon to
force as much of the liquid through sieve as possible.
Spoon warm topping evenly over cold cake. Refrigerate
until topping is set, at least 2 hours. (Can be
prepared 1 day before serving.  Store covered in
refrigerator.)
To serve, pipe rosettes of whipped cream around edges
of cake. Garnish with whole cranberries.
Modified from from a recipe in Bon Appetit (November
1994) Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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