Ingredients

For the crust
• 2 cups graham cracker crumbs
• 1 stick butter
• 1 tsp cinnamon
For the filling
• 2 (8oz) packages full fat cream cheese
• 2 medium tubs Cool Whip
• 1 cup sugar
• 1 tsp almond extract
• Zest from 1/2 orange
• 2 Tb Grand Marnier liquor
For the cranberry topping
• 1 cup water
• 1/4 cup Grand Marnier
• 12 oz fresh cranberries
• Juice from 1/2 orange
• Juice from 1/2 lemon
• 1 cup sugar
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1/2 tsp cloves

Instructions

For the crust
1. Melt butter and combine with graham cracker crumbs. Press into the bottom of a springform pan and bring some of the crumbs up the side of the pan, about an inch.
For the filling
2. Combine cream cheese and Cool Whip with sugar, almond extract, orange zest and Grand Marnier.
3. Spoon into pie crust and freeze. Take out of freezer 30-60 minutes before serving.
For the cranberry topping
4. Bring water and Grand Marnier to a boil with the cranberries. Add lemon and orange juices, sugar and spices. Simmer on low until reduced by half, about 25 minutes.
5. Put cranberry mixture in the fridge to thicken.
6. Top onto cheesecake.