Crust: combine cookie crumbs and butter and press into the bottom and up the sides a little of a greased 9 inch springform pan; set aside.
In a large mixer bowl, beat cream cheese until smooth. Combine sugar and flour and add to the cream cheese and mix well. Add eggs beat on low until just combined.
In a small bowl dissolve coffee in the water; add cream and cinnamon. Stir into the cream cheese mixture just until blended. Pour into crust. Place on a baking sheet. Bake at 350 for 1 hour and 15 minutes. I test after 1 hour depending on the oven, sometimes I need the extra 15 minutes.
Cool completely in pan at least 1 or 2 hours. In a large saucepan, bring cornstarch and cranberry sauce to a boil cook and stir for a few minutes or until thickened. Cool.
In a small bowl beat cream and vanills until soft peaks form. Gradually add conf. sugar beating until stiff peaks form. Spread over the cooled cheesecake. Refrigerate for at least 30 minutes.
Carefully spread 1 cup of cranberry mixture to within 1 inch of the edge, cover and refrigerate the remaining cranberry mixture. refrigerate the cheesecake overnight, serve wit the remaining cranberry mixture.