Cranberry Cheesecake

1. Preheat oven to 325 degrees Fahrenheit. Adjust the top rack to be positioned in the middle of the oven.

Cheesecake crust:

1. Add all the ingredients to a large bowl and stir until well combined.
2. Press the mixture into a 10 1/2-inch or 9-inch 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.
3. Refrigerate for at least 20-30 minutes.
4. Cover the outside of the springform pan with foil, including the bottom and sides. Later, place the pan in a pan with water to avoid water leaking into the cake.

Cheesecake Filling:

1. In a large bowl, beat the cream cheese until light and fluffy at medium to low speed.
2. Add the sugar and flour and continue beating until well combined and creamy.
3. Add the eggs one at a time and beat after each addition until well combined.
4. Add the sour cream, vanilla, and orange zest and beat just until combined, stopping to scrape the sides and bottom of the bowl.
5. Pour cheesecake batter into the prepared springform pan.
6. Add the cranberry sauce with a spoon over the cake and swirl with a knife to combine. Either create swirls or distribute them evenly on top of the cheesecake batter.

Bake:

1. Place the cake in a large roasting pan and add enough hot water to reach the middle of the springform pan.
2. Bake in the preheated oven for 40-50.
3. Try not to open the oven door. At the 40-minute mark, check the cheesecake to see if it's done. A small area in the center should wobble slightly, and the edges should be puffed.
4. Turn the oven off, prop open the oven door, and leave the cheesecake to cool in the oven for one hour.

Chill:

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

Sugared Cranberries:

1. Combine water, orange juice, and 1/2 cup sugar in a medium saucepot over medium heat. Stir until sugar is dissolved, 3-4 minutes.
2. Add in cranberries and toss until fully coated.
3. Transfer onto a parchment paper-covered surface and let cool for about 15 minutes.
4. When thoroughly cooled, toss in the remaining sugar and use as topping on the cheesecake.
5. Slice and serve.