Serve up this cheesecake from a 'Today' viewer

Combine vanilla wafers and butter, press into bottom of 9-inch springform pan and set aside.  In medium saucepan stir together 1 cup sugar and the cornstarch.  Stir in cranberries and orange juice. Cook and stir over medium heat until mixture get thick and bubbly and the cranberries burst open. Reduce heat and continue to cook stirring constantly for 2 minutes.  Remove 3/4 cup of the sauce and refrigerate the rest. Process 3/4-cup of sauce in food processor until smooth. Place cottage cheese in the food processor and process until smooth.  Transfer to large mixing bowl. Add cream cheese, 1-cup sugar, flour and vanilla. Beat with an electric mixer until smooth. Add eggs and beat on low speed until combined. Stir in orange zest. Pour half the cream cheese mixture into the pan. Drizzle pureed cranberry sauce over filling. Carefully spoon remaining cheese mixture over sauce. Place in a shallow baking pan bake at 375 degrees for 45-50 minutes or until center appears almost set. Cool in pan on wire rack for 1 hour. Cover and chill for at least 4 hours. Remove cake from pan and serve with remaining sauce.

Display directions:
I like to display this cake on a crystal cake pedestal. I have lovely square one that I use for it.  I place the cake on the pedestal. Then I pour some of the extra sauce on top of the cake. For garnish, I usually use curls of orange zest and sugared fresh cranberries. If available I would also garnish with some kumquats.

When plating this I top each piece with some of the sauce and a few fresh sugared cranberries and orange zest.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 1 cup of the pasta water.

Meanwhile, melt the butter in a large, heavy skillet over medium heat. Add the shallots and cook until the shallots soften, about 2 minutes. Add the wine and let cook until it is almost evaporated, about 3 minutes. Add the cream, red pepper flakes, nutmeg, salt and pepper and continue cooking over medium heat for 5 minutes. The sauce should begin to thicken.

To finish, add the crab, clams, and tomatoes and stir to combine. Add the pasta and toss. If necessary, add 1/2 cup of the reserved pasta water at a time to create a more luscious sauce. Transfer to a serving platter or individual pasta plates and sprinkle with the chopped chives.

Preheat the oven to 350 degrees F. Place the pine nuts on a heavy baking sheet, and toast in the oven until the nuts are fragrant and light golden brown, stirring once, about 7 minutes. Let cool.

Bring a large pot of salted water to a boil. Working in batches, cook the broccoli rabe in the boiling salted water until crisp-tender, about 1 minute. Transfer the blanched broccoli rabe to a large bowl of ice water to cool. Reserve 1/4 cup of the cooking liquid. Drain the broccoli rabe again and set aside. (The pine nuts and broccoli rabe can be made 8 hours ahead. Store the pine nuts airtight at room temperature. Cover and refrigerate the broccoli rabe.)

In a large, heavy skillet, heat the oil over a medium flame. Add the garlic and red pepper flakes, and sauté until the garlic is golden, about 2 minutes. Add the broccoli rabe, raisins, and ¼ teaspoon of salt, and toss to coat. Add the reserved cooking liquid and cook until the broccoli rabe is heated through and the stems are tender, about 5 minutes. Season with more salt to taste. Just before serving, toss the mixture with the toasted pine nuts. Transfer to a bowl and serve.