-----------------------------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 t  Vanilla extract

----------------------------------COMPOTE----------------------------------
      1 c  Sugar

    1/2 c  Water

  1 3/4 c  Cranberry filling ****

      2 t  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
  ~--