Cranberry Crown Cheesecake

Ingredients

• 2 tablespoons butter melted
• 3 cups cream cheese (see notes)
• 4 large eggs 
• 1.5 teaspoons gelatin powder unflavored
• 1 cup graham cracker crumbs 
• 2 tablespoons orange juice 
• 1 cup sugar 
• 2 teaspoons vanilla 
• 1.5 cups cool baked cranberry-orange sauce 

Equipment

• bowl
• frying pan
• paper towels
• oven
• blender

Directions

1. In a 9-inch cheesecake pan with removable rim (at least 1 3/4 in. tall), mix graham cracker crumbs and butter. Pat mixture evenly over bottom and about 1/2 inch up sides of pan.
2. Bake crust in a 350 regular or convection oven until slightly browner, 8 to 10 minutes.
3. In a 1- to 1 1/2-quart pan, mix gelatin with 2 tablespoons cold water; let stand until softened, about 1 minute. Stir over medium heat until gelatin is dissolved, about 45 seconds.
4. Remove from heat and stir in liqueur and vanilla.
5. In a large bowl, with a mixer on medium speed, beat cheese, sugar, and gelatin mixture until smooth. Beat in eggs, one at a time, until smoothly blended.
6. Pour mixture into hot or cool crust.
7. Bake cheesecake in a 325 regular or 300 convection oven until center jiggles only slightly when pan is gently shaken, 30 to 35 minutes. Cool cake on a rack for about 30 minutes, then chill, uncovered, until cold, at least 2 hours.
8. Serve, or cover airtight and chill up to 1 day.
9. Just before serving, lightly blot any moisture from surface of cake with a paper towel.
10. Spread cranberry sauce evenly over cake.
11. Remove pan rim and cut cake into wedges.