- 1 3/4 cups graham cracker crumbs
- 2 1/2 tablespoons sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 3 cups chilled whipping cream
- 2 teaspoons unflavored gelatin
- 1 8-ounce package cream cheese, cut into pieces
- 1 cup chilled sour cream
- 6 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 vanilla bean, split lengthwise
- 1 tablespoon water
- 1 teaspoon unflavored gelatin
- 1 cup ruby Port
- 1 cup sugar
- 1 whole star anise
- 1 cinnamon stick
- 2 whole cloves
- 2 2-inch strips orange peel
- 2 cups fresh cranberries or frozen, thawed
- Preheat oven to 350°F. Blend graham cracker crumbs and sugar in processor until combined. Gradually add butter and process until moist clumps form. Press crumbs onto bottom and 1 1/2 inches up sides of 10-inch-diameter springform pan with removable bottom. Bake until set, about 12 minutes. Transfer to rack; cool completely.
- Place 1/2 cup whipping cream in medium bowl; sprinkle gelatin over. Let stand 5 minutes. Combine 1 cup whipping cream and cream cheese in heavy medium saucepan. Whisk over medium-high heat until mixture is smooth and just beginning to simmer. Remove from heat. Add gelatin mixture; whisk to dissolve. Strain into large bowl. Let stand 45 minutes to cool.
- Combine remaining 1 1/2 cups whipping cream, sour cream, sugar, and vanilla extract in another large bowl. Scrape in seeds from vanilla bean; reserve bean for another use. Using electric mixer, beat until mixture thickens and peaks form. Fold into cream cheese mixture in 3 additions. Transfer filling to prepared crust. Cover and chill until set, at least 6 hours and up to 1 day.
- Place 1 tablespoon water in small bowl. Sprinkle gelatin over. Let stand 5 minutes.
- Bring Port, sugar, star anise, cinnamon stick, cloves, and orange peel to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add cranberries and simmer mixture until cranberries begin to pop, stirring occasionally, about 5 minutes. Remove from heat. Stir some of hot cranberry liquid into gelatin mixture in small bowl to melt gelatin; stir gelatin mixture into cranberry mixture in saucepan. Transfer to medium bowl; refrigerate until cold. (Can be made 1 day ahead. Cover and keep refrigerated.)
- Just before serving, remove pan sides to release tart. Cut cheesecake tart into wedges. Spoon cranberry mixture over each wedge and serve.
- A brown star-shaped seedpod that can be found at Asian markets and specialty foods stores, as well as in the spice section of some supermarkets.