Instructions

Preheat oven to 375 degrees. Place first 4 ingredients in food processor and pulse until mixture looks like fine crumbs and begins to come together. Lightly butter a 9-inch springform pan and, with fingers, press the crumbs evenly into bottom and 1/2-inch up the sides of the pan. Bake the crust for 10-15 minutes or until browned. Cool completely.
With a mixer on high, in a large bowl, beat eggs, vanilla and 1 c. sugar until thick and pale yellow, about 2 minutes. Gently stir in ricotta, until just mixed. Pour batter into cooled crust.
Place pan of water in bottom of oven for moisture, and bake cheesecake for 30 minutes. Reduce oven temp. to 325 degrees and bake for 20-25 minutes more, until knife inserted into cake 2 inches from the edge comes out clean. Cool completely, unmold, then chill at least 4 hours before topping.
Place cranberries, sugar, orange juice and cardamom in saucepan. Heat until sugar dissolves and mix begins to boil. Let boil 5 minutes, until berries pop, and mixture thickens. Remove berries with slotted spoon. Chill both separately. After chilling, spoon berries over cake, then pour syrup, making it run down sides. Serve.