Crust

1. Combine the 2 cups flour, 1/2 cup sugar, and baking powder
2. Cut in the butter with a pastry blender (or use a food processor) until crumbly
3. Mix together two egg yolks and 3 tablespoon sour cream, add to dry ingredients, only until combined, (if too stiff add a little water or an egg)
4. Grease a 9 x 13 pan
5. Roll pastry until large enough to line the pan, bottom and sides
6. After fitting the dough to the pan, trim neatly crimp the edge
7. You can use left over dough to create a lattice pattern on top of the cheesecake if desired

Filling

1. Bring all ingredients for filling to room temp
2. Preheat oven to 350 degrees
3. Cream together 5 ounces butter and 1 cup sugar until light and fluffy
4. Add 6 egg yolks, vanilla, and kirsch (if using), combining until well blended
5. Process the cranberries and flour in a food processor or combine and chop with a knife
6. Add the chopped cranberries and twaróg
7. In a separate bowl, beat the 6 egg whites until stiff
8. Stir one cup of egg whites into the cheese mixture to lighten
9. Gently fold in remaining egg whites
10. Pour filling into crust
11. Add lattice decoration (optional)
12. Bake 50 to 60 minutes or until center is only slightly jiggly
13. Cool completely before serving