Marshmallow Cranberry Cheesecake - cooking recipe

Ingredients

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

Preparation

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\u00b0 for 10 minutes or until lightly browned. Cool on a wire rack.
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.
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.
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).
Just before serving, carefully run a knife around edge of pan to loosen. Remove sides of pan. Spoon sugared cranberries over cheesecake. Refrigerate leftovers.