Instructions: To make the crust: Preheat oven to 400 degrees. Mix all crust ingredients together and pat firmly over the bottom and up the sides of an ungreased 9-inch springform pan. Bake 6-8 minutes.

Remove from oven and cool.

To make the filling: Reduce oven temperature to 375 degrees. Place cream cheese, sugar, eggs, vanilla, lemon juice, flour and sour cream in food processor fitted with metal chopping blade for 30 seconds. Scrape down the sides of the work bowl and process 30-60 seconds more, until uniformly smooth. Pour filling into cooled crust and bake about 1 hour, or until toothpick inserted halfway between crust and center comes out clean. Cool cheesecake in pan on wire rack to room temperature.

Cover and refrigerate 3 hours.

To make the topping: Cook sugar, water, orange zest, cloves and cranberries in a large nonreactive saucepan, stirring often for about 10 minutes, until cranberries pop. Remove from heat, cool, dump into strainer set over a large bowl and let all excess liquid drip through. Discard the liquid. Spread cranberry mixture over cold cheesecake, return to refrigerator and chill 4 hours or more before serving.

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