• Preheat your oven to 350 degrees
• Prepare a 9 inch springform pan with non stick spray and parchment paper lining the bottom
• Wrap the outside bottom of the springform pan in tinfoil so that no water seeps through from the water bath.
• In a hand food processor or chopper, chop up the graham crackers
• Add the sugar and melted butter and pulse until it is the consistency of wet sand.
• Press the crust into the bottom of the prepared springform pan
• Mix the cheesecake batter, make sure that your cream cheese is softened.
• In a standing mixer, add cream cheese and sugar. Whip until combined and smooth.
• Add the heavy cream and mix until fully combined.
• Add the sour cream and whip it all again. You should want your cream cheese batter very smooth.
• Add the eggs and vanilla. Mix until everything is combined and smooth.
• Pour half the batter onto the prepared crust.
• Spoon cranberry compote on top of batter and cut in with a knife.
• Pour the rest of the cheesecake batter on top.
• Take a large cake pan, I use an 11" round cake bath for my water bath.
• Fill the cake pan about 1/2 full of hot water, and place the water bath in the hot oven.
• Carefully place the unbaked cheesecake in the center of the water bath.
• Close the oven and bake for 60 minutes.
• Once the timer goes off, turn the oven off and leave the cheesecake in. Prop the oven door open very slightly and let the cheesecake sit in the hot oven as it cools down for 1 hour.
• After 1 hour, remove the cheesecake and let it sit at room temperature for 30 minutes to 1 hour.
• Cover the cheesecake and place it in the fridge for at least 7 hours to set and chill.
• Serve with whipped cream and sugared cranberries.

Cranberry Compote

• Add all three ingredients to a medium-sized saucepan.
• Bring up to a boil over medium-high heat.
• Boil for 5-10 minutes, stirring and pressing the berries to break them up.
• Once the sauce is thickened, remove from heat. Cool a bit before adding to the cheesecake.