Cranberry Crown Cheesecake
1 cup graham cracker crumbs
2 tablespoons butter or margarine, melted
1-1/2 teaspoons unflavored gelatin
2 tablespoons orange flavor liqueur or orange juice
2 teaspoons vanilla
3 cups yogurt cheese or cream cheese
1 cup sugar
4 large eggs
1-1/2 to 2 cups cooled baked cranberry orange sauce
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. Bake crust in a 350ºF regular or convection oven until slightly browned, 8 to 10 minutes.
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. Remove from heat and stir in liqueur and vanilla.
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. Pour mixture into hot or cool crust.
Bake cheesecake in a 325ºF regular or 300ºF 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. Serve, or cover airtight and chill up to 1 day.
Just before serving, lightly blot any moisture from surface of cake with a paper towel. Spread cranberry sauce evenly over cake. Remove pan rim and cut cake into wedges.