Cranberry Eggnog Cheesecake

Directions

For crust Preheat oven to 350 oF Combine cookie crumbs and butter.

Press onto bottom andamp; part way up sides of 9-inch springform pan.

Bake 8 to 10 min. or until golden.

Cool completely For filling: Combine ½ cup sugar, gelatin and salt in a medium-sized heavy saucepan. Beat egg yolks slightly andamp; and combine with eggnog; gradually stir into gelatin i mixture. Cook over low to med heat, stirring constantly, until gelatin is dissolved andamp; thickened. Do not boil. Remove from heat and cool slightly. Beat cream cheese, orange peel andamp; vanilla until fluffy. Stir in cooked mixture until well blended. Refrigerate until mixture mounds when dropped from a spoon. Beat egg whites and cream of tarter until frothy. Gradually beat in remaining ½ cup sugar; beat until stiff and glossy. Beat cream until stiff peaks form . Fold whites and whipped cream into cream cheese mixture. Purée cranberry sauce in food processor or blender until smooth. Spoon ⅓ of cream cheese mixture into crust. Top with ⅓ cranberry puree. Swirl cranberry mixture into cream cheese mixture using a spatula. Repeat layers twice. Refrigerate Several hours or overnight. To serve: Place cake on serving plate. Loosen sides of cake with a spatula. Carefully remove sides of pan. Refrigerate until serving time.