Bill's Cranberry Eggnog Cheese Cake

Cranberry Cheesecake
Topping: 1 cup granulated sugar
2 tablespoons cornstarch
1/3 cup Orange Juice
1/3 cup Crème de Cassis
1/3up cranberry juice
1 1/2 cups fresh or frozen cranberries
Pinch Allspice

Crust:
1 cup graham cracker crumbs (about 14 squares)
¼ tsp cinnamon
3 tablespoons granulated sugar
3 tablespoons butter, melted

Filling:
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
4 large eggs
1 cup purchased eggnog
½ tsp nutmeg
1 tablespoon vanilla extract
Preheat oven to 325*F (160*C). Grease a 9-inch springform pan; set aside.
In a saucepan, combine the first 7ingredients; bring to a boil. Reduce heat; cook and stir over medium heat until all the berries have popped open. Remove from heat; set aside to cool.
In a small bowl, combine cracker crumbs, cinnamon; stir in butter. Press into the bottom of prepared pan. Bake for 10 minutes. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs, beating on low speed until just until blended. Add eggnog, nutmeg and vanilla; beat just until blended. Pour the filling over the crust.
Bake for 60 to 70 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer at room temperature. Pour cooled topping over the top, and then refrigerate for several hours or overnight.
6. Remove sides of pan. Serve.
Makes 12 servings.