Preheat oven to 350°F (180°C).
Spread the pecans on a baking sheet and toast in the oven for about 10 minutes. Let them cool. Leave the oven set at 350°F (180°C).
In a food processor fitted with a metal blade, combine the toasted pecans, graham cracker crumbs and brown sugar and process to grind finely. Add the melted butter and process until the crumbs begin to stick together.
Press the crumbs into the bottom and up the sides of a 9-inch springform pan. Wrap aluminum foil outside the pan and bake for about 10 minutes. Remove from the oven and allow to cool.
Combine 1/2 cup sugar, gelatin and salt in medium-sized heavy saucepan. Beat egg yolks slightly and combine with eggnog; gradually stir into gelatin mixture. Cook over low to medium heat, stirring constantly, until gelatin is dissolved and sauce is slightly thickened. Do not boil. Remove from heat and cool slightly. Beat cream cheese, orange peel and vanilla until fluffy. Stir in cooked mixture until well blended.
Refrigerate until mixture mounds when dropped from a spoon.
Beat egg whites and cream of tartar until frothy. Gradually beat in remaining 1/2 cup sugar; beat until stiff and glossy. Beat cream until stiff peaks form. Fold whites and whipped cream into cream cheese mixture.
Puree cranberry sauce in food processor or blender until smooth.
Spoon 1/2 of cream cheese mixture into crust. Top with 1/3 cranberry puree.
Swirl cranberry mixture into cream cheese mixture using a spatula. Repeat layers twice. Refrigerate several hours or overnight.
Place cake on serving plate. Loosen sides of cake with a spatula. Carefully remove sides of pan. Refrigerate until serving time.
Makes 10 servings.
Date: July 25, 2002