This recipe is for a 9-10 inch fluted tart pan with a removeable bottom, with maybe enough crust for a larger one.
If you make extra crust, it works well as cookies.
A cheesecake pan works fine, and doubling the filling will work as a cheesecake instead of the tart.
For an 11 inch pan,  you will need to make more filling and topping.

ChOCOLATE ALMOND PASTE CRUST

In food processor, combine with just enough pulse action until mixture resembles cornmeal texture:

6 T. butter
3 1/2 oz. grated almond paste
1/4 cup cocoa, unsweetened
1 cup flour
1/2 cup confectioner's sugar

Add

1 egg beaten with 1 tsp. ice water
Refrigerate for 1/2 hour while you make the filling, then roll crust . Press up sides of  greased and floured pan.

CREAM CHEESE ALMOND FILLING

Beat:

3 1/2 oz. almond paste, grated
8 oz. cream cheese
1/4 cup sugar

Add one egg.
Pour into rolled crust.

Bake at 375 until lightly tanned and firm, about 25 minutes.
Transfer to cooling rack.

TOPPING

Heat on high, about 3 minutes:

2 cups raw cranberries
1/2 cup cranberry juice or orange juice
1/2 cup sugar

Mix together 1 T. cornstarch and 1 T. Amaretto or cranberry juice and add to filling and cook until mixture thickens and is transparent, about 2 minutes.

Pour over cheesecake.

Note: for an 11 inch tart pan, the recipe can be doubled, but there will be some filling and topping left over.