Instructions

1. Preheat oven to 350 degrees F. Wrap the entire outside of a 9-inch spring -form pan or 4 mini springform pans with two sheets of foil. Using a food processor, pulse the cookies into a fine crumb. Add the cinnamon and melted butter and process until combined. Transfer the crumbs to the prepared pan (s) and evenly spread it. Use a flat bottom cup and press down on crust to create and even layer. Bake crust for 10 minutes. Let cool while you prepare the filing.
2. Reduce oven temperature to 325 degrees F.
3. In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar and mix until combined, another minute, scraping down bowl as needed. Add in eggnog irish cream, flour, heavy cream, salt and vanilla extract. Mix well on medium-low speed. Reduce speed to low and add eggs in one at a time, mixing until combined. Mix filling until smooth for an additional minute.
4. Pour filling into spring-form pan (s) with crust. Place spring-form pan (s) into a much larger baking pan. Add hot water into the larger baking pan to reach half way up the side of your spring-form pan.
5. Bake at 325 degrees F for one hour. Then turn off the oven and leave the cheesecake in the oven for additional 45 minutes. Remove cheesecake from oven and allow to cool at room temperature for at least an hour before chilling. Chill for 6 hours or overnight.
6. When ready to serve, remove the sides from the spring-form pan and top with whipped cream and sugared cranberries.
7. Store covered in refrigerator.