Preparation / Directions:
In a saucepan, combine the first four ingredients; bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat; set aside. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press on to the bottom of a greased 9 inch springform pan. Bake at 325 for 10 minutes. Cool on a wire rack. In a mixing bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low until just combined. Add eggnog and vanilla; beat until just blended. Pour two thirds of the filling over the crust. Top with half of the cranberry mixture(cover and chill remaining cranberry mixture). Carefully spoon remaining filling on top. Bake at 325 for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake.
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