CHEESE FILLING: 2 lbs. cream cheese, room temperature 1-1/3 cups sugar 4 large eggs CRUST: 1-1/3 cups vanilla wafer cookie crumbs (about 40 wafers) 3 tablespoons unsalted butter, melted TOPPING: 2 cups sour cream 1/3 cup sugar 1 teaspoon vanilla extract Cranberry Orange Compote (See recipe on page ?) 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 electric mixer, beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating after each addition. Set cheese filling aside. For crust: Preheat oven to 350°F. Lightly butter 9-inch-diameter springform 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 Cranberry Orange Compote). Using 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 overnight. (Cheesecake can be prepared 2 days ahead. Keep refrigerated.) Release pan sides. Transfer cheesecake to platter. Cut cheesecake into wedges and serve, passing Cranberry Orange Compote separately. Dess 113