Cranberry Cheesecake

Instructions for Cranberry Topping

1. Start by making the cranberry orange topping for this cheesecake as it will need to cool down.
2. In a saucepan, heat the maple syrup and orange juice until simmering (about 5 minutes). Then add the cranberries and continue cooking over a medium heat, stirring occasionally for about 15 minutes. The berries should break down, forming a thickened sauce.
3. After about 15 minutes, remove from the heat, pour the cranberry sauce into a heatproof bowl and set aside to cool. (see note)

Instructions for Gingersnap Crust

1. Next line an 8" springform cake pan with parchment paper and set aside while you prepare your crust.
2. In a large mixing bowl, stir together the crushed gingersnap cookie crumbs, sugar and melted butter until you have a moistened crumb (like a graham cracker cookie crust).
3. Spoon this crust mixture into the lined springform pan and press firmly into the base and sides (about 1" up the sides) to form the cheesecake crust.
4. Set this in the freezer while you prepare your filling. (see note)

Instructions for Vanilla Cheesecake Filling

1. Begin by whipping the heavy cream, powdered sugar and vanilla bean paste to stiff peaks. (see note)
2. In a separate large mixing bowl, whisk together the cream cheese, sour cream and sugar.
3. Add the whipped cream to the cream cheese mixture and fold together to incorporate.
4. Spoon this into the springform pan on top of the gingersnap base and smooth into an even layer.
5. Top this with the cranberry sauce and again spread evenly.
6. Place in the refrigerator to set and chill for at least 4 hours, or overnight.

Instructions for Sugared Cranberries and Rosemary

1. If making the sugared decorations, mix ½ cup sugar and water together in a small saucepan. Over a medium heat, stir occasionally until the sugar dissolves and the syrup comes to a boil. Let this boil for about 2 minutes. Then remove and pour into a heatproof bowl, allowing to cool for about 10 minutes.
2. Add the cranberries and rosemary to the syrup, stir to coat and allow to soak for 5 minutes.
3. Drain the syrup and remove the cranberries and rosemary, placing on a piece of parchment paper to dry for a couple of hours. The goal is for these to become tacky to the touch but not wet. (see note)
4. Once dry, dredge the cranberries and rosemary in the remaining ½ cup of sugar. This sugar should be a coarser grind of crystal for better effect.

Instructions for Assembly

1. Once the cheesecake is set, carefully remove from the springform pan and place on a cake plate or serving tray.
2. Top with sugar coated cranberries and rosemary.