Step 1

Preheat oven to 325 degrees Fahrenheit.

Step 2

Adjust the top rack to be positioned in the middle of the oven.

Step 3

Add all the ingredients to a large bowl and stir until well combined.

Step 4

Press the mixture into a 10 1/2 inches or 9 inches buttered springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges, set aside.

Step 5

Refrigerate for at least 20-30 minutes.

Step 6

Cover the outside of the springform pan with foil, the bottom, and sides. It will later be placed in a pan with water, this is done to avoid water leaking into the cake.

Step 7

In a large bowl beat the cream cheese until light and fluffy on medium-low speed.

Step 8

Add the sugar and flour and continue beating until well combined and creamy.

Step 9

Add the eggs one at a time and beat after each addition until well combined.

Step 10

Add the sour cream, vanilla, and orange zest beat just until combined, stopping to scrape the sides and bottom of the bowl.

Step 11

Pour cheesecake batter into the prepared springform pan.

Step 12

Add the cranberry sauce with a spoon all over the cake and swirl with a knife to combine. Either create swirls or distribute it evenly on top of the cheesecake batter.

Step 13

Place the cake in a large roasting pan, and add enough hot water, so it reaches the middle of the springform pan.

Step 14

Bake in the preheated oven for 40-50.

Step 15

Try not to open the door to the oven. At the 40 minute mark check on the cheesecake if it's done. A small area in the center should wobble slightly and the edges should be puffed.

Step 16

Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.

Step 17

Chill:

Step 18

After one hour, remove from oven and place it on a cooling rack for about 2 hours, until the cake is cool enough to be transferred to the refrigerator.

Step 19

Using a butter knife, run it through the sides of the cheesecake, and transfer it to the fridge to chill for at least 6-8 hours or better overnight before serving.

Step 20

In a medium saucepot over medium heat, combine water, orange juice, and 1/2 cup sugar. Stir until sugar is dissolved, 3-4 minutes.

Step 21

Add in cranberries and toss until fully coated.

Step 22

Transfer onto a parchment paper-covered surface and let cool, about 15 minutes.

Step 23

When fully cooled, toss in remaining sugar and use as topping on the cheesecake.

Step 24

Slice and serve.