Vanilla Bean Cheesecake & Ruby Topping

• 12 vanilla cream-filled sandwich style cookies, broken into pieces (Vienna Fingers, 6 1/2 oz)
• 5 tablespoons unsalted butter, cut to pieces, room temp
• 14 cup sugar
• 2 vanilla beans, split lengthwise
• 12 cup whipping cream
• 1 12 lbs cream cheese, room temp
• 1 cup sugar
• 1 pinch salt
• 4 large eggs
• 12 ounces fresh cranberries or 12 ounces frozen cranberries
• 34 cup sugar
• 12 cup frozen cranberry juice concentrate, thawed
• 14 cup water

1. Position rack in middle of oven and preheat to 350.
2. Wrap outside of 9-inch springform pan with 2 3/4-inch-high sides with foil.
3. Blend cookies, butter and sugar in processor until crumbs clump together.
4. Press on bottom and halfway up sides of pan.
5. Bake crust 10 minutes; set aside.
6. Begin filling with tip of small sharp knife.
7. Scrape seeds from vanilla beans into small saucepan; add beans.
8. Add cream, bring to simmer over medium heat; set aside uncovered and cool to room temperature discard beans.
9. Blend the cheese, sugar and salt in food processor until very smooth.
10. Stop often to scrape sides of bowl.
11. Add vanilla cream and blend.
12. Add eggs and process 5 seconds, scrape down sides of bowl, process just until blended.
13. Pour filling into crust and bake until sides puff slightly and center is just set, about 50 minutes.
14. Place uncovered hot cheesecake into refrigerator to chill thoroughly, at least 6 hours.
15. For topping, stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves.
16. Increase heat and boil 3 minutes.
17. Press mixture through sieve set over large bowl, pressing firmly on solids.
18. Spoon warm topping over chilled cheesecake, spreading evenly.
19. Chill until topping is set, at least 2 hours.

vanilla cream, unsalted butter, sugar, vanilla beans, whipping cream, cream cheese, sugar, salt, eggs, cranberries, sugar, cranberry juice, water

Taken from www.food.com/recipe/vanilla-bean-cheesecake-ruby-topping-36088 (may not work)