Place Graham crackers in food processor and process into crumbs. Add salt and melted margarine. Process until mixture is fine and holds together. Press into bottom of springform pan.

Heat cranberries, sugar and water. Bring to a boil. Simmer until cranberries begin to pop. Remove from heat and set aside.

Place filling ingredients into food processor and process until smooth. Pour over Graham cracker crust. Bake at 350  – 375 for about 50 minutes. Chill at least 3 – 4 hours.

Remove cranberries from syrup and spoon over chilled cheescake. Drizzle with the cranberry syrup if you like and sprinkle with a dusting of powdered sugar.