Part of the bright red cranberry sauce goes in the cheesecake and the rest goes on top to create this heavenly dessert.
Prepare the ingredients for the Gingersnap Crust. Press the gingersnap mixture onto the bottom and 2 inches up the sides of a 10-inch springform pan. Set the crust aside.
Prepare Cranberry Sauce. Set aside.
In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer on medium speed until combined. Add the eggs all at once and beat on low speed until just combined. Stir in the sour cream, whipping cream, vanilla, and 1 cup of the cranberry mixture. Pour the filling into the prepared crust.
Place a large shallow baking pan on an oven rack; place the springform pan in the baking pan. Bake in a 375 degree F oven for 50 to 60 minutes or until the cheesecake puffs around the edges and the center appears to be nearly set when you shake it gently.
Cool on a wire rack for 15 minutes. Using a small spatula, loosen the cheesecake from the sides of the pan. Cool in pan for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill for at least 4 hours before serving.
Serve with remaining sauce. Garnish with fresh cranberries, orange peel curls, and chopped orange peel, if you like.
In a medium saucepan, combine fresh cranberries, granulated sugar, finely shredded orange peel, orange juice, ground cinnamon, and ground nutmeg. Bring the mixture to boiling. Boil gently over medium heat for 3 to 4 minutes or until the cranberries pop, stirring occasionally. Cool to room temperature.
In a food processor, combine the ground gingersnaps (youll use about 40 cookies), sugar, and ground cinnamon. Add melted butter. Cover and process until the mixture is well combined.