----CRANBERRY FILLING----
1 lb Cranberries *
1 1/3 c  Sugar
1/3 c  Orange juice, fresh

-CHEESE FILLING-
2 lb Cream cheese **
1 1/3 c Sugar
4 x Large eggs

CRUST
1 1/3 c Vanilla wafer crumbs ***
3 tb Unsalted butter, melted

-TOPPING –
2 c Sour cream
1/3 c Sugar
1 ts Vanilla extract

—COMPOTE——————-
1 c Sugar
1/2 c Water
1 3/4 c Cranberry filling ****
2 ts Orange peel, minced *****
4 x Large oranges

* fresh or frozen, about 4 2/3 cups ** room temperature ***
about40 wafers **** reserved from cheesecake recipe ***** orange part
only FOR CRANBERRY FILLING: Combine cranberries, sugar, and fresh
orange juice in heavy medium saucepan. Bring to boil over medium-high
heat, stirring until sugar dissolves. Reduce heat and simmer until
berries pop and mixture thickens, stirring frequently to prevent
sticking, about 10 minutes. Cool cranberry filling completely. FOR
CHEESE FILLING: Using an electric mixer, beat cream cheese and sugar
in a large bowl until well blended. Add eggs 1 at a time, beating
after each addition. Set cheese filling aside. FOR CRUST: Preheat
oven to 350F degrees. Lightly butter 9-inch diameter spring form pan
with 2 3/4-inch-high sides. Place cookie crumbs in medium bowl. Add
melted butter and blend until moist crumbs form. Press onto bottom
(not sides) of prepared pan. Pour cheese filling over crust in pan.
Spoon 1 cup cranberry filling over cheese filling (reserve remaining
cranberry filling for compote). Using a small sharp knife, swirl to
form marble pattern. Bake until center of cheesecake is set, about 1
hour. Transfer cheesecake to rack and maintain oven temperature.
MEANWHILE, PREPARE TOPPING: Mix sour cream, sugar, and vanilla in
small bowl. Gently press down any raised edges of cheesecake. Spoon
topping over cake. Bake 5 minutes. Transfer cheesecake to rack and
cool. Cover and refrigerate over night. (Cheesecake can be prepared
2 days in advance. Keep refrigerated) Release pan sides. Transfer
cheesecake to platter. Cut cheesecake into wedges and serve, passing
compote separately. CRANBERRY ORANGE COMPOTE: Combine sugar and water
in heavy small saucepan. Bring to a boil, stirring until sugar
dissolves and liquid appears clear. Transfer to medium bowl and mix
in 1 3/4 cups reserved cranberry filling and minced orange peel.
Using small sharp knife, cut peel and white pith from oranges.
Working over another bowl to catch juices, cut between membranes to
release segments. Add segments to bowl with juices. (Can be prepared
8 hours ahead. Cover oranges and cranberry filling separately and
refrigerate.) Add orange segments and juices to compote and serve.
Use ~–