1 (8 ounce) package cream cheese, softened
2 egg yolks, beaten
1 teaspoon vanilla extract
6 eggs
3/4 cup sugar
1/2 cup heavy cream
1 (12 ounce) container frozen whipped topping, thawed
1 (15 ounce) can cherry pie filling
1 pound sweetened dried cranberries
1 tablespoon dried chives
1 tablespoon salt
salt and pepper to taste
Preheat oven to 450 degrees F (220 degrees C). Grease a 9 inch springform pan. Wash and peel excess cheese from cheese container; combine egg yolks and vanilla extract. In a large bowl, place cottage cheese and mashed cranberries. Beat eggs until thick. Gradually stir into creamed mixture for 2 1/2 to 3 minutes, then stir in heavy cream and shredded coconut. Pour into prepared pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into center comes out clean. Cool, then stir in whipped topping, cherries, and chives. Top with crushed vanilla ice cream if desired.