CRANBERRY FILLING:

3 1/2 c. cranberries
3/4 c. sugar
1/4 c. orange juice

Easier to make this ahead of time. Combine in saucepan, bring to boil, medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until berries pop, stir frequently. Cool completely.

CHEESE FILLING:

2 lbs. cream cheese, room temperature
1 1/2 c. sugar
4 lg. eggs

Beat cream cheese and sugar in large bowl until well blended. Add eggs, one at a time; set aside.

CRUST:

1 1/2 c. vanilla wafer crumbs (40 wafers)
3 tbsp. melted unsalted butter

Preheat oven to 350 degrees. Lightly butter 9 inch springform pan with 2 3/4 inch sides. Place cookie crumbs and butter in bowl, mix until moist. Press onto bottom (not sides).

TOPPING:

2 c. sour cream
1/2 c. sugar
1 tsp. vanilla

Pour cheese filling over crust. Spoon 1 1/2 cups cranberry filling over cheese. With small knife, mix/swirl to form marble pattern. Bake until center of cake is set (1 1/2 hours). Transfer cake out of oven, maintain oven temperature.

Make Topping: Mix all in small bowl. Gently press down any raised edges of cake. Spoon topping over cake. Bake 5 minutes. Cool in pan, cover and refrigerate overnight. Release side.

Serves 10-12.