Preparation Steps

• Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
• For the crust: In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until well combined. Press mixture evenly into the bottom of the prepared springform pan.
• Bake the crust for 8-10 minutes. Remove from oven and let cool slightly.
• For the filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract, orange zest, and sour cream until just combined.
• Pour the filling over the prepared crust. Tap the pan gently on the counter to release any air bubbles.
• Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
• Remove from oven and let cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight.
• For the topping: In a medium saucepan, combine cranberries, sugar, and orange juice. Cook over medium heat, stirring occasionally, until cranberries burst and the sauce thickens, about 10-15 minutes. Stir in orange zest. Let cool.
• Once the cheesecake is chilled, spread the cranberry topping over the top. Serve chilled.