INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 416
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 109mg
Sodium: 65.2mg
Potassium: 60.3mg
Carbohydrates: 72.2g
Fiber: 2g
Sugar: 46.2g
Protein: 2.8g