- 2 cups fresh cranberries or frozen, thawed
- 2/3 cup sugar
- 2/3 cup fresh orange juice
- 2 tablespoons grated orange peel
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 teaspoons vanilla extract
- Nonstick vegetable oil spray
- 2 3/4 cups finely ground butter biscuit cookies or butter cookies
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- 4 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup whipping cream
- 1 tablespoon vanilla extract
- Cranberry-Raspberry Compote
- Combine all ingredients except vanilla in heavy large saucepan. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Cool slightly. Transfer to processor. Add vanilla. Puree until smooth. Strain into medium bowl. Cover with plastic. Refrigerate at least 6 hours.
- Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Wrap outside of pan with 2 layers of heavy-duty foil. Blend cookies, sugar and cinnamon in processor. Add butter; blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling.
- Position rack in center of oven and preheat to 350°F. Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla.
- Transfer 1/3 of filling to prepared crust. Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. Using knife, swirl puree through filling, creating marbled design.
- Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.
- Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
- Remove pan sides. Serve cake with Cranberry-Raspberry Compote.