Preheat oven to 325°.In a small bowl combine the crust ingredients and mix well.Press onto the bottom and up the sides of a greased 9-in. springform pan.Set aside.

In a large bowl beat the cream cheese with the sugar until soft and creamy.On medium speed stir in the sourcream and vanilla extract.Add the eggs on low speed and beat only until combined.

Pour filling into the prepared crust.Set the springform pan on a cookie sheet to catch any leaks.Bake for 1 1/2 hours or until center is just set.Run a knife around the edge of pan to loosen;cool at room temp for one hour then chill overnite or at least 8 hours.

For the filling,combine the cranberries,water and sugar in a saucepan.Cook over medium heat for about 10 minutes or until berries start to pop.Drain the juice off and cook it a little longer;stir in the jello.Add the cranberries and cool until serving.

To serve,remove sides of the pan and top cheesecake with cranberry topping.Garnish with orange peel or whipped cream,if desired.Refrigerate leftovers.