Cranberry Crown Cheesecake

• 1 cup graham cracker crumbs
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1 12 teaspoons unflavored gelatin
• 2 tablespoons orange-flavored liqueur or 2 tablespoons orange juice
• 2 teaspoons vanilla
• 3 cups cream cheese (see note below) or 3 cups yogurt cheese (see note below)
• 1 cup sugar
• 4 large eggs
• 1 12-2 cups cool baked cranberry-orange sauce (see ingredients and directions to make)

1. In a 9-inch cheesecake pan with removable rim (at least 1 3/4 inches tall), mix graham cracker crumbs and butter.
2. Pat mixture evenly over bottom and about 1/2 inch up sides of pan.
3. Bake crust in a 350 regular or convection oven until slightly browner, 8 to 10 minutes.
4. In a 1- to 1 1/2-quart pan, mix gelatin with 2 tablespoons cold water; let stand until softened, about 1 minute.
5. Stir over medium heat until gelatin is dissolved, about 45 seconds.
6. Remove from heat and stir in liqueur and vanilla.
7. In a large bowl, with a mixer on medium speed, beat cheese, sugar, and gelatin mixture until smooth.
8. Beat in eggs, one at a time, until smoothly blended.
9. Pour mixture into hot or cool crust.
10. Bake cheesecake in a 325 regular or 300 convection oven until center jiggles only slightly when pan is gently shaken, 30 to 35 minutes.
11. Cool cake on a rack for about 30 minutes, then chill, uncovered, until cold, at least 2 hours.
12. Serve, or cover airtight and chill up to 1 day.
13. Just before serving, lightly blot any moisture from surface of cake with a paper towel.
14. Spread cranberry sauce evenly over cake.
15. Remove pan rim and cut cake into wedges.
16. Baked Cranberry-Orange Sauce:.
17. 1 package (12 oz.)
18. fresh or thawed frozen cranberries
19. 1 1/4 cups sugar
20. 1/2 cup orange-flavor liqueur (or orange juice)
21. 1 teaspoon grated orange peel
22. Sort cranberries, discarding any bruised or decayed fruit.
23. Rinse and drain berries.
24. In an 8- or 9-inch square baking dish, mix cranberries, sugar, liqueur, and orange peel.
25. Bake, uncovered, in a 350 regular or convection oven, stirring occasionally, until berries are tender when pierced and juices are syrupy, about 1 hour.
26. Serve warm or cool.
27. Makes about 2 cups.
28. Notes: For the Yogurt Cheese, drain 2 1/2 to 3 quarts nonfat yogurt at least 24 hours.
29. If using cream cheese, omit the gelatin and step 3; in step 4, beat in the liqueur and vanilla until smooth, then beat in eggs.

graham cracker crumbs, butter, unflavored gelatin, orangeflavored liqueur, vanilla, cream cheese, sugar, eggs, cranberryorange sauce

Taken from www.food.com/recipe/cranberry-crown-cheesecake-373428 (may not work)