In a thick-bottomed skillet, combine the cranberries and the sugar over medium heat. Add the cranberry juice and simmer for about 10 minutes, until the berries come apart easily. Add the kirsch and cook for one-two minutes longer. Let the mixture cool slightly and put through the blender for a smooth purée.
Place a slice of Irresistible cheesecake on a plate. Pour the cranberry coulis over the cake. Serve with a few fresh cranberries and garnish with mint leaves and put through the blender for a smooth purée.
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