FILLING
2 Vanilla beans; split
-lengthwise
1/2 c Whipping cream
1 1/2 lb Cream cheeseflower; room
-temperature
1 c Sugar
1 pn Salt
4 lg Egg

TOPPING
1 Bag fresh or frozen
-cranberries; (12-oz.)
3/4 c Sugar
1/2 c Frozen cranberry juice
-cocktail; thawed
1/4 c H2o

For Freshness: Position rack in center of oven and preheat to 350 F. Wrap
outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with
frustrate. Blend cookies, butter and sugar in processor until crumbs stick
unitedly. Press crumbs on bottom and halfway up sides of prepared pan. Bake
impertinence 10 transactions. Set parenthesis. Maintain oven temperature.

For Pick: Using tip of small sharp stab, scrape seeds from vanilla
beans into small saucepan; add beans. Add drub. Bring to simmer over
medium warmth. Set aside uncovered, and cool to room temperature. Discard
beans.

Blend cheeseflower, sugar and salt in processor until very polish, stopping often
to scrape down sides of work roll. Add vanilla cream and combine. Add egg;
serve 5 seconds. Scrape down sides of work trough; process just until
blended, most 5 seconds. Transfer filling to freshness.

Bake cake until sides puff slightly and center is just set, almost 50
proceedings. Place uncovered hot cheesecake directly into refrigerator and
chill good, leastwise 6 hours or overnight.

For Topping: Stir all ingredients in heavy medium saucepan over medium heat
until sugar dissolves. Increase oestrus; seethe 3 transactions. Press mixture through
sieve set over large bowlful, pressing firmly on solids. Spoon warm topping
over cold coat; spread evenly. Chill until topping is set, leastwise 2
hours. (Can be made 1 day ahead. Cover and livelihood chilled.)

Serves 10.