1 (9 ounce) package chocolate wafer cookies, crushed
1/3 cup butter or margarine, melted
FILLING:
4 (8 ounce) packages cream cheese, softened
1 1/3 cups sugar
1 tablespoon all-purpose flour
4 eggs
2 tablespoons instant coffee granules
1 tablespoon hot water
1/4 cup whipping cream
1 1/2 teaspoons ground cinnamon
TOPPING:
1 tablespoon cornstarch
1 (16 ounce) can whole berry cranberry sauce
3/4 cup whipping cream
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar

Combine cookie crumbs and butter; press onto the bottom and about 2 in. up the sides of a greased 9-in. springform pan; set aside. In a mixing bowl, beat cream cheese until smooth. Combine sugar and flour; add to cream cheese and mix well. Add eggs; beat on low speed just until combined.

In a small bowl, dissolve coffee in water; add cream and cinnamon. Stir into the cream cheese mixture just until blended. Pour over crust. Place pan on a baking sheet. Bake at 350 degrees F for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

In a large saucepan, bring cornstarch and cranberry sauce to a boil. Cook and stir for 2 minutes or until thickened. Cool. In a small mixing bowl, beat cream and vanilla until soft peaks form. Gradually add confectioners' sugar, beating until stiff peaks form. Spread over the cheesecake. Refrigerate for 20 minutes or until set.

Carefully spread 1 cup of cranberry mixture to within 1 in. of edge; cover and refrigerate remaining cranberry mixture. Refrigerate cheesecake overnight. Just before serving, remove sides of pan. Serve with the remaining cranberry mixture.