Heat oven to 325°F. Line 9-inch round cake pan with foil so that foil extends over sides of pan. In large bowl, combine all crust ingredients; mix well. Press into bottom of foil-lined pan. Bake at 325°F. for 8 minutes.
Meanwhile, in large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in 2/3 cup sugar. At low speed, add eggs 1 at a time, beating just until blended. Stir in sour cream, lime peel and orange peel. Pour over crust.
Bake at 325°F. for 35 to 45 minutes or until center is set. Cool to room temperature on wire rack. Cover; refrigerate at least 4 hours or overnight.
In medium saucepan, combine all sauce ingredients except liqueur. Bring to a boil. Reduce heat; simmer 8 to 10 minutes or until cranberries burst and mixture is syrupy, stirring occasionally. (Mixture can be made up to 2 hours before serving. Cover and refrigerate until ready to serve.)
To serve, lift cheesecake from pan using foil. Pipe or dollop whipped cream around top edge of cheesecake. Garnish with lime wedges and cranberries. Cut cheesecake into wedges; place on individual plates.
If necessary, reheat cranberry sauce mixture. In small saucepan, warm liqueur. Immediately pour over hot cranberry mixture; ignite with match. Stir with metal spoon to blend until flame dies. Spoon warm cranberry mixture over wedges. Store any remaining cheesecake in refrigerator.