INGREDIENTS

INSTRUCTIONS

fresh or frozen, about 4 2/3 cups ** room temperature ***  about40
wafers **** reserved from cheesecake recipe ***** orange part only FOR
CRANBERRY FILLING: Combine cranberries, sugar, and fresh orange juice
in heavy medium saucepan. Bring to boil over medium-high heat,
stirring until sugar dissolves. Reduce heat and simmer until berries
pop and mixture thickens, stirring frequently to prevent sticking,
about 10 minutes. Cool cranberry filling completely. FOR CHEESE
FILLING: Using an electric mixer, beat cream cheese and sugar in a
large bowl until well blended. Add eggs 1 at a time, beating after
each addition.  Set cheese filling aside. FOR CRUST: Preheat oven to
350F degrees. Lightly butter 9-inch diameter spring form pan with 2
3/4-inch-high sides. Place cookie crumbs in medium bowl. Add melted
butter and blend until moist crumbs form. Press onto bottom (not
sides) of prepared pan. Pour cheese filling over crust in pan. Spoon  1
cup cranberry filling over cheese filling (reserve remaining  cranberry
filling for compote).  Using a small sharp knife, swirl to  form marble
pattern. Bake until center of cheesecake is set, about 1  hour.
Transfer cheesecake to rack and maintain oven temperature.  MEANWHILE,
PREPARE TOPPING: Mix sour cream, sugar, and vanilla in  small bowl.
Gently press down any raised edges of cheesecake. Spoon  topping over
cake. Bake 5 minutes. Transfer cheesecake to rack and  cool.  Cover and
refrigerate over night. (Cheesecake can be prepared  2 days in advance.
Keep refrigerated) Release pan sides. Transfer  cheesecake to platter.
Cut cheesecake into wedges and serve, passing  compote separately.
CRANBERRY ORANGE COMPOTE: Combine sugar and water  in heavy small
saucepan.  Bring to a boil, stirring until sugar  dissolves and liquid
appears clear.  Transfer to medium bowl and mix  in 1 3/4 cups reserved
cranberry filling and minced orange peel.  Using small sharp knife, cut
peel and white pith from oranges.  Working over another bowl to catch
juices, cut between membranes to  release segments. Add segments to
bowl with juices.  (Can be prepared  8 hours ahead. Cover oranges and
cranberry filling separately and  refrigerate.) Add orange segments and
juices to compote and serve.  Use ~--  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 880
Calories From Fat: 389
Total Fat: 44.2g
Cholesterol: 132.9mg
Sodium: 331.2mg
Potassium: 230.3mg
Carbohydrates: 118.4g
Fiber: 2.6g
Sugar: 84.9g
Protein: 6.4g