Prepare the ingredients for the Gingersnap Crust. Press the gingersnap mixture onto the bottom and 2 inches up the sides of a 10-inch springform pan. Set the crust aside.

Prepare Cranberry Sauce. Set aside.

For filling: In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer on medium speed until combined. Add the eggs all at once and beat on low speed until just combined. Stir in the sour cream, whipping cream, vanilla, and 1 cup of the cranberry mixture. Pour the filling into the prepared crust.

Place a large shallow baking pan on an oven rack; place the springform pan in the baking pan. Bake in a 375 degree F oven for 50 to 60 minutes or until the cheesecake puffs around the edges and the center appears to be nearly set when you shake it gently.

Cool on a wire rack for 15 minutes. Using a small spatula, loosen the cheesecake from the sides of the pan. Cool in pan for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill for at least 4 hours before serving.

Serve with remaining sauce. Garnish with fresh cranberries, orange peel curls, and chopped orange peel, if you like. Makes 16 servings.

In a food processor, combine the 2-3/4 cups ground gingersnaps (you'll use about 40 cookies), 2 tablespoons sugar, and 1 teaspoon ground cinnamon. Add 1/2 cup melted butter. Cover and process until the mixture is well combined.

In a medium saucepan, combine 2 cups fresh cranberries, 3/4 cup granulated sugar, 2 teaspoons finely shredded orange peel, 2/3 cup orange juice, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Bring the mixture to boiling. Boil gently over medium heat for 3 to 4 minutes or until the cranberries pop, stirring occasionally. Cool to room temperature. Makes 1-3/4 cups.