Preparation / Directions:
Preheat oven to 350 F.
CRUST: Wrap the bottom and outsides of 9-inch springform pan with aluminum foil. Lightly butter inside of pan and set aside.
Combine cookie crumbs, sugar and butter. Press mixture onto bottom and halfway up sides of prepared springform pan. Bake for 10 minutes on center rack of preheated oven. Set aside, but do not turn off oven.
FILLING: Using electric mixer, blend together all ingredients. Add eggs and mix just until well-combined. Pour filling into prepared crust.
Bake until center is just set, about 50 minutes. Refrigerate cake immediately, and leave until thoroughly chilled (at least 6 hours or overnight).
TOPPING: Combine all ingredients in heavy medium saucepan. Stir over medium heat until sugar is dissolved. Bring to a boil and continue cooking for 3 minutes. Strain mixture through a sieve set over a lage bowl, pressing firmly with the back of a spoon to force as much of the liquid through sieve as possible. Spoon warm topping evenly over cold cake. Refrigerate until topping is set, at least 2 hours.
(Can be prepared 1 day before serving. Store covered in refrigerator.)
To serve, pipe rosettes of whipped cream around edges of cake.
Garnish with whole cranberries.