Orange Cheesecake With Cranberry Topping

This is off a realtor's ad that I found a few years ago. This is the orange cheesecake recipe I promised to share in the description of my other orange cheesecake. Time does not include chilling time.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• For crust

• 20  graham cracker squares, finely ground (2 and 1/2 inch, 1 cup)
• 1⁄4 cup sugar
• 1⁄4 cup butter or 1⁄4 cup margarine, melted

• Topping

• 1 (12 ounce) package fresh cranberries
• 1⁄2 cup sugar
• 1⁄2 cup orange marmalade

• Cake

• 2 (8 ounce) packages cream cheese, at room temperature
• 1 1⁄2 cups sugar
• 1 1⁄2 cups sour cream
• 1  tablespoon  grated  orange peel
• 4  eggs, slightly beaten
• 2  egg yolks

Directions

1. Crust:
2. Combine cracker crumbs, sugar and butter.
3. Press into bottom and sides of 10" springform pan.
4. Wrap outside of pan with double layer of foil.
5. Refrigerate 15 minutes.
6. Cake:
7. Preheat oven to 325.
8. Beat at high speed cream cheese with sugar til smooth.
9. Beat in sour cream and orange peel until combined.
10. Pour batter into crust.
11. Place in large roasting pan on oven rack.
12. Fill pn with water 1/2 the way up side of springform pan.
13. Bake 1 hour 20 minutes or until center is set.
14. Remove from water and foil.
15. Cool in pan on rack one 1 hour.
16. Refrigerate 4 hours or over night.
17. Topping:
18. In pot, combine cranberries, sugar and marmalade.
19. Over medium heat cook til mix simmers and cranberries start to burst 6-8 minutes.
20. Remove from heat, cool completely.
21. Transfer to covered container and refrigerate until ready to use.
22. Remove cake from fridge 1 hour before serving.
23. Remove side of pan.
24. Transfer cake to serving plate.
25. Serve spread with topping.