Topping:

4 c. fresh or frozen cranberries
3/4 c. honey
1/2 c. Grand Marnier
1/2 c. sugar
pinch of ground cinnamon
pinch of ground ginger (a pinch is a half of 1/8 tsp.)
pinch of ground cardamon

In a medium saucepan, combine all but the cranberries. Bring to boil, stirring to dissolve sugar. Add the cranberries. Reduce heat to medium until cranberries pop. Cool and let marinate. Using a slotted spoon, glaze cake with sauce. Cut cake in wedges and serve.

Serves 12.

Crust:

Combine crushed gingersnaps with melted butter; toss crumbs with fork until moistened. Put into 10-inch spring-form pan. Press mixture evenly over bottom and up sides of pan (won't get too high).

Bake in preheated 375°F oven for 5 minutes. Cool on wire rack. Move second rack on second level.

Filling:

1 c. dried cranberries

In large bowl of electric mixer, beat cream cheese and sugar until smooth. Beat in orange juice, orange zest and Grand Marnier. Add eggs, one at a time, beating well after each egg. Fold in cranberries. Pour gently into cooled crust.

Bake cheesecake over pan of water. (This keeps the top from splitting, most of the time.)

Bake 1 hour and 10 minutes. SHUT OVEN OFF and leave door ajar for 30 minutes. Remove cheesecake from oven to a wire rack and cool at room temperature COMPLETELY. Cover and refrigerate 4 hours or overnight. Remove side of pan and put on topping.