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Cranberry Eggnog Cheesecake

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRANBERRY EGGNOG CHEESECAKE
 Categories: Cakes, Cheesecakes
      Yield: 8 Servings
 
           Crust
  1 1/2    Coconut bar cookies --
           Crushed
      6 tb Butter -- melted
           Filling
      1 c  Sugar -- divided
      2    Env unflavored gelatin
    1/4 ts Salt
      4    Eggs -- separated
  1 1/2 c  Dairy eggnog
     16 oz Cream cheese -- softened
      1 tb Orange peel -- grated
      1 ts Vanilla
    1/2 ts Cream of tartar
      1 c  Whipping cream
     16 oz Jellied cranberry sauce
 
  For crust Preheat oven to 350 oF Combine cookie crumbs and butter.
  Press onto bottom & part way up sides of 9-inch springform pan. Bake
  8-10 min. or until golden. Cool completely For filling: Combine 1/2
  cup sugar, gelatin & salt in a medium-sized heavy saucepan. Beat egg
  yolks slightly & and combine with eggnog; gradually stir into gelatin
  i mixture. Cook over low to med heat, stirring constantly, until
  gelatin is dissolved & thickened. Do not boil. Remove from heat &
  cool slightly. Beat cream cheese, orange peel & vanilla until fluffy.
  Stir in cooked mixture till well blended. Refrigerate until mixture
  mounds when dropped from a spoon. Beat egg whites and cream of tarter
  till frothy. Gradually beat in remaining 1/2 c sugar; beat till stiff
  and glossy. Beat cream until stiff peaks form . Fold whites and
  whipped cream into cream cheese mixture. Puree cranberry sauce in
  food processor or blender till smooth. Spoon 1/3 of cream cheese
  mixture into crust. Top with 1/3 cranberry puree. Swirl cranberry
  mixture into cream cheese mixture using a spatula. Repeat layers
  twice. Refrigerate Several hours or overnight. To serve: Place cake
  on serving plate. Loosen sides of cake with a spatula. Carefully
  remove sides of pan. Refrigerate till serving time.
  
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