Heat cranberries and 1 cup water in saucepan over medium heat until cranberries pop, about 5 minutes, stirring occasionally. Remove from heat; stir in gelatin until completely dissolved. Stir in remaining 1 1/2 cups water; refrigerate until slightly thickened.
Mix graham cracker crumbs, pecans, margarine or butter and sugar. Press on bottom of 9-inch springform pan; set aside.
Prepare cheesecake filling according to package directions using milk. Fold in gelatin mixture until blended. Pour into prepared pan. Refrigerate 4 hours or until set.
Remove from springform pan. Garnish with frosted cranberries and lime peel cut into small leaf shapes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.