Specks of cranberry sauce dot this cool and creamy cheesecake. The sugared cranberries on top are optional.

-- Gloria Colton, Russell, New York

From Reader's Digest

You Will Need

• 3/4 cup graham cracker crumbs

• 1/2 cup finely chopped macadamia nuts

• 2 tablespoons sugar

• 1/4 cup butter, melted

• 1 envelope unflavored gelatin

• 1/4 cup cold water

• 2 packages (8 ounces each) cream cheese, softened

• 1 jar (7 ounces) marshmallow creme

• 1 can (16 ounces) whole-berry cranberry sauce

• 1 cup heavy whipping cream

Sugared Cranberries:

• 1 package (12 ounces) fresh cranberries

• 1 envelope unflavored gelatin

• 1/4 cup cold water

• 2/3 cup superfine sugar

1. In a small bowl, combine the cracker crumbs, nuts and sugar. Stir in butter. Press onto the bottom of a greased 9- in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.

2. 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.

3. 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.

4. 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).

5. Just before serving, carefully run a knife around edge of pan to loosen. Remove sides of pan. Spoon sugared cranberries over cheesecake. Refrigerate leftovers.

Serves 12