Preheat oven to 325*F
(160*C). Grease a 9-inch springform pan; set aside.
In a saucepan, combine
the first four ingredients; bring to a boil. Reduce heat;
cook and stir over medium
heat until all the berries have popped open. Remove from heat; set aside.
In a small bowl, combine
cracker crumbs and sugar; stir in butter. Press into the bottom of prepared pan. Bake
for 10 minutes. Cool on a wire rack.
In a large mixing bowl,
beat cream cheese and sugar until smooth. Add flour and
beat well. Add eggs, beating
on low speed until just until blended. Add eggnog and vanilla;
beat just until blended. Pour 2/3 of the filling over the crust. Top with half of
the cranberry mixture (cover and refrigerate the remaining half of cranberry sauce).
Spoon the remaining filling on top.
Bake for 60 to 70 minutes
or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a
knife around the edge of pan to loosen; cool for 1 hour longer at room temperature
and then refrigerate for several hours or overnight.
Remove sides of pan. Spoon
remaining cranberry mixture over cheesecake.
