Grease a 9 inch springform pan. Securely wrap with a double layer of heavy duty aluminum foil completely covering the bottom and sides of pan and set aside.

Mix together cookie crumbs, melted butter sugar and salt and press in the bottom and up the sides of springform. Chill.

In a large mixing bowl beat cream cheese and sugar until smooth. Add eggs and beat just until yellow disappears. On low add flour and nutmeg and vanilla extract and blend just until combined.

Pour half of batter into prepared crust.

Leaving a half inch border along the sides, add cranberry sauce gently in a thin layer.

Top with remaining batter.

Place foil wrapped springform in a large baking dish with tall sides. Pour very hot water as far as possible in the baking dish.

Bake at 350°F for approximately 1 hour or until set.

Allow to cool slightly (if serving warm) and top with sugared cranberries prior to serving. If serving cold, refrigerate until ready to serve.