Instructions: In a 9-inch cheesecake pan with removable rim (at least 1 3/4 inches tall), mix graham cracker crumbs and butter. Pat mixture evenly over bottom and about 1/2-inch up sides of pan.

Bake crust in a 350 degrees regular or convection oven until slightly browner, 8 to 10 minutes.

In a 1- to 1 1/2-quart pan, mix gelatin with 2 tablespoons cold water; let stand until softened, about 1 minute. Stir over medium heat until gelatin is dissolved, about 45 seconds. Remove from heat and stir in liqueur and vanilla.

In a large bowl, with a mixer on medium speed, beat cheese, sugar, and gelatin mixture until smooth. Beat in eggs, one at a time, until smoothly blended. Pour mixture into hot or cool crust.

Bake cheesecake in a 325 degrees regular or 300 degrees convection oven until center jiggles only slightly when pan is gently shaken, 30 to 35 minutes. Cool cake on a rack for about 30 minutes, then chill, uncovered, until cold, at least 2 hours. Serve, or cover airtight and chill up to 1 day.

Just before serving, lightly blot any moisture from surface of cake with a paper towel. Spread cranberry sauce evenly over cake. Remove pan rim and cut cake into wedges.

This recipe yields 12 servings.

Comments: If using cream cheese, omit the gelatin and step 3; in step 4, beat in the liqueur and vanilla until smooth, then beat in eggs.

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