Crust
   1 1/2                Coconut bar cookies --
                        Crushed
   6       tb           Butter -- melted
                        Filling
   1       c            Sugar -- divided
   2                    Env unflavored gelatin
     1/4   ts           Salt
   4                    Eggs -- separated
   1 1/2   c            Dairy eggnog
  16       oz           Cream cheese -- softened
   1       tb           Orange peel -- grated
   1       t            Vanilla
     1/2   ts           Cream of tartar
   1       c            Whipping cream
  16       oz           Jellied cranberry sauce
  For crust Preheat oven to 350 oF Combine cookie crumbs
  and butter. Press onto bottom & part way up sides of
  9-inch springform pan. Bake 8-10 min. or until golden.
  Cool completely For filling: Combine 1/2 cup sugar,
  gelatin & salt in a medium-sized heavy saucepan. Beat
  egg yolks slightly & and combine with eggnog;
  gradually stir into gelatin i mixture. Cook over low
  to med heat, stirring constantly, until gelatin is
  dissolved & thickened. Do not boil. Remove from heat &
  cool slightly. Beat cream cheese, orange peel &
  vanilla until fluffy. Stir in cooked mixture till well
  blended. Refrigerate until mixture mounds when dropped
  from a spoon. Beat egg whites and cream of tarter till
  frothy. Gradually beat in remaining 1/2 c sugar; beat
  till stiff and glossy. Beat cream until stiff peaks
  form . Fold whites and whipped cream into cream cheese
  mixture. Puree cranberry sauce in food processor or
  blender till smooth. Spoon 1/3 of cream cheese mixture
  into crust. Top with 1/3 cranberry puree. Swirl
  cranberry mixture into cream cheese mixture using a
  spatula. Repeat layers twice. Refrigerate Several
  hours or overnight. To serve: Place cake on serving
  plate. Loosen sides of cake with a spatula. Carefully
  remove sides of pan. Refrigerate till serving time.
  Recipe By     :