Cranberry Swirl Cheesecake
1 1/2 cups vanilla wafer crumbs 4 tablespoons melted butter 3 envelopes gelatin 2 cups water 2 pounds cream cheese 5 eggs -- separated 1 teaspoon vanilla 2 tablespoons orange juice 1 tablespoon orange peel 1 cup sugar 3/4 cup sugar 2 tablespoons water 1 3/4 cups cranberries
Pat crumbs and butter into 10" springform. Soften gelatin in water, set aside. Blend cream cheese, egg yolks, vanilla, juice, peel and sugar. Gradually add 1 3/4 cup of the gelatin. Beat egg whites (reserve 1 T for garnish) stiff and fold into cheese mixture. Refrigerate 30 - 45 minutes. Cook sugar, water and cranberries until skins pop (5 minutes). Add remaining gelatin, puree and refrigerate until mixture mounds. Marble cream cheese and cranberry mixture in crust, refrigerate overnight. GARNISH: Dip 6 whole cranberries in reserved egg white, roll in sugar and set for 1 hour.
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