Step 1

Preheat the oven to 350 degrees.

Step 2

Add the crust ingredients to a mixing bowl, and whisk to combine well.

Step 3

Press the mixture into a well greased 9 inch springform pan.

Step 4

Bake for 20 minutes, and allow the crust to cool.

Step 5

Blend together the cream cheese and 1 cup of Swerve in a large mixing bowl.

Step 6

Add in the Greek yogurt, sour cream, heavy whipping cream and vanilla until smooth and creamy.

Step 7

Beat in the eggs one at a time.

Step 8

Spread the mixture over the cooled crust.

Step 9

Cover lightly with tin foil, and bake at 325 for 1 hour, removing the tin foil halfway through the cook time. The cheesecake should be mostly solid with just a little jiggle left in the center.

Step 10

Turn the oven off, and crack it slightly. Leave the cheesecake in the cracked oven for an additional hour after it has been shut off.

Step 11

Let the cheesecake come to room temperature, and then chill for at least 4 hours.

Step 12

Combine the cranberries, water and Swerve in a pot over medium heat on the stove.

Step 13

Simmer the mixture until the berries begin to break open.

Step 14

Remove from the heat and stir in the orange extract and zest.

Step 15

Allow the mixture to cool, and then pour over the chilled cheesecake.

Step 16

Slice to serve.