Preheat oven to 350 F. Cut butter in small chunks. Whirl flour with icing sugar in a food processor, fitted with a metal blade. Pulse butter into flour just until mixture begins to come together.Or place flour and icing sugar in a medium size bowl. Cut in butter just until mixture resembles small crumbs. Then turn mixture into a greased 9 inch springform pan. Press evenly into a thin layer over bottom. Bake in lower part of preheated oven until golden from 18 to 20 minutes.
Meanwile, place cream cheese in a large mixing bowl. Using an electric mixer, beat cheese until smooth. Gradually beat in sugar. Scrape down sides of bowl to ensure even mixing. Beat in orange peel and vanilla. Add eggs, 1 at a time, beating well and scraping down sides of bowl after each addition. Stir in liqueur and cranberries, just until mixed.
Pour mixture over baked crust. Smooth top. Bake in lower part of oven at 350 F for 20 minutes. Then reduce oven temperature fo 300 F. Continue baking just until center is almost set, 1 to 1/4 hours.
Turn off oven and leave door open. Let cheesecake cool slowly in over for 45 minutes to 1 hour. Remove from oven, then run a knife around edige to help prevent cracking. Refrigerate uncovered at least 3 hours, preferably overnight. Make the sauce up to 2 hours before serving. Pour cream and liqueur, if using, into a small saucepan. Bring to a boil, stirring occasionally, over medium high heat. Finally chop chocolate and place in a medium sized bowl. Pour hot cream mixture over top and stire well until chocolate is completely melted. Stir in butter until smooth. Keep at room temperature until services. Slice cake into thin wedges. Drizzle a few spoonfuls of chocolate sauce over each piece. Serves 12.
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