# Components:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Cranberry Orange Layer
04 - 2 cups fresh or frozen cranberries
05 - 1/2 cup granulated sugar
06 - Zest of 1 large orange
07 - 1/3 cup fresh orange juice
08 - 1/2 teaspoon vanilla extract
→ Cheesecake Filling
09 - 16 oz cream cheese, softened
10 - 2/3 cup granulated sugar
11 - 2 large eggs
12 - 1/2 cup sour cream
13 - 2 tablespoons all-purpose flour
14 - 1 teaspoon vanilla extract
15 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, allowing overhang on two sides for easy removal.
02 - In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until fully incorporated. Press mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool slightly.
03 - In a saucepan over medium heat, combine cranberries, sugar, orange zest, orange juice, and vanilla extract. Cook, stirring occasionally, until cranberries burst and the mixture thickens, approximately 8-10 minutes. Set aside to cool.
04 - In a separate mixing bowl, beat cream cheese and sugar until smooth. Gradually incorporate eggs, one at a time, ensuring each is mixed in before adding the next. Stir in sour cream, flour, vanilla extract, and salt until just combined.
05 - Spread half of the cheesecake filling evenly over the prepared crust. Distribute half of the cranberry mixture over the filling, then gently swirl with a knife. Repeat with the remaining cheesecake filling and cranberry mixture, creating a final swirl on the top layer.
06 - Bake for 35-40 minutes, or until the center is set but still has a slight jiggle. Allow to cool to room temperature, then refrigerate for a minimum of 3 hours to set completely.
07 - Lift the chilled cheesecake from the pan using the parchment paper overhang. Slice into squares and serve cold.
