• Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper. Set aside.

Crust

• In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Ensure all crumbs are thoroughly coated in butter.
• Press the crust evenly into the bottom of the prepared springform pan. Wrap 2 pieces of heavy-duty aluminum foil around the bottom and sides of the pan. Set aside.

Filling

• To the bowl of a stand mixer fitted with the paddle attachment, add cream cheese and sugar. Mix on medium speed until smooth.
• Add sour cream and vanilla; blend until creamy. Stop to scrape down the sides of the bowl as needed.
• With the mixer on low speed, add eggs, one at a time until fully incorporated.
• Pour the filling over the crust.
• Carefully place the cheesecake into a slightly larger pan and transfer both into the oven. Pour hot water into the larger pan, 3-4 inches deep, OR about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
• Bake until the top of the cheesecake turns golden, about 75-80 minutes. Remove from oven. Let the cheesecake cool on a wire rack (about an hour) while still in the springform pan.
• Once cooled, transfer the cheesecake (still in the pan) to the refrigerator. Chill the cheesecake for 4 hours, up to overnight. While the cheesecake is chilling, make the cranberry sauce.

Cranberry Sauce

• To a medium saucepan over medium heat, add sugar, water, and orange zest. Heat until the sugar has dissolved.
• Add cranberries. Cook for 25-30 minutes, stirring occasionally, until the cranberries start to pop.
• Remove from heat. Pour into a heat-safe bowl to cool (about an hour). This yields about 2 ½ cups of sauce. If not using immediately, store the cranberry sauce in an airtight container in the refrigerator for up to 10 days.
• Top chilled cheesecake with cooled cranberry sauce. Serve.