Marshmallow Cranberry Cheesecake

Sweet Jezebel's Note:

This cheesecake has sugared cranberries on top, and it is just beautiful. You do have to chill the cheesecake overnight, so plan ahead. :) From Reader's Digest.

• Total Time: 1 hrs 10 mins
• Prep Time: 1 hrs
• Cook Time: 10 mins

Ingredients:

Servings: 12

• 3/4 cup graham cracker crumbs
• 1/2 cup finely chopped macadamia nuts
• 2 tablespoons sugar
• 1/4 cup butter, melted
• 1 (1/4 ounce) envelope unflavored gelatin
• 1/4 cup cold water
• 2 (8 ounce) packages cream cheese, softened
• 1 (7 ounce) jar marshmallow creme
• 1 (16 ounce) can whole berry cranberry sauce
• 1 cup heavy whipping cream

Sugared Cranberries

• 1 (12 ounce) package fresh cranberries
• 1 (1/4 ounce) envelope unflavored gelatin
• 1/4 cup cold water
• 2/3 cup superfine sugar

Directions:

1. In a small bowl, combine the cracker crumbs, nuts and sugar. Stir in butter. Press onto the bottom of a greased 9- inches springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly. In a large mixing bowl, beat cream cheese and marshmallow creme until blended. Beat in cranberry sauce. Add cooled gelatin; mix well. In a small mixing bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 8 hours or overnight.
3. Scrub cranberries in soapy water; rinse and dry completely. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy.
4. Lightly brush mixture over all sides of berries. Place on a wire rack over waxed paper; sprinkle with superfine sugar. Let stand at room temperature for up to 24 hours (do not refrigerate or the sugar will dissolve).
5. Just before serving, carefully run a knife around edge of pan to loosen. Remove sides of pan. Spoon sugared cranberries over cheesecake. Refrigerate leftovers.