Step 1

In medium saucepan, bring cranberries, brown sugar, orange juice and orange zest to boil.

Step 2

Lower heat and simmer 10-15 minutes, or until most cranberries burst. Remove from heat.

Step 3

Cool completely at room temperature then transfer to bowl; refrigerate.

Step 4

Preheat oven to 350 F. Butter 8-inch springform pan and line bottom with parchment paper. Set aside.

Step 5

In medium bowl, mix cracker crumbs, butter, brown sugar and salt. Press crumb mixture into bottom of prepared pan. Bake 15 minutes. Remove from oven and set aside. Reduce oven temperature to 325 F.

Step 6

In bowl of electric mixer fitted with paddle attachment, beat cream cheese at medium speed until smooth. Add cane sugar and beat 2-3 minutes. Scrape sides of bowl as needed. Add flour, vanilla and salt. Beat 1 minute until incorporated.

Step 7

Add one egg at a time, mixing until incorporated. Add sour cream and mix 1 minute. Scrape sides of bowl as needed. In medium bowl, mix half of cheesecake batter with 1/2 cup cranberry compote.

Step 8

Wrap springform pan with aluminum foil and place in large roasting pan. Pour cream cheese and cranberry mixture into prepared pan. Top with remaining cream cheese batter. Place roasting pan in oven and add hot water to 1-inch of springform pan.

Step 9

Bake 1 hour, 15 minutes, or until cake looks set in center. Remove from oven and rest 1 hour. Refrigerate in pan overnight.

Step 10

Decorate cake with fresh and sugared cranberries, rosemary springs and whipped cream.