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1
Preheat oven to 350u00b0F.
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2
Mix cinnamon and crushed graham crackers together. Add melted butter and mix until well blended.
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3
Using fingers, press crust mixture into bottom and 2/3 of the way up the sides of a 9 inch springform pan.
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4
Bake crust for about 6 minutes until set. Set aside.
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5
In a medium saucepan, combine cranberries and water. Bring to a boil over medium heat and cook until the cranberries pop and the mixture reduces to about 1-1/4 cups, about 10 minutes.
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6
Remove from heat and stir in 1/3 cup sugar until dissolved. Pour the mixture through a coarse sieve to strain and let the puree cool completely.
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7
Reduce oven temperature to 300u00b0F.
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8
In a large bowl, beat the cream cheese with the remaining 1 1/4 cups sugar and the vanilla at until smooth.
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9
Beat in the eggs one at a time, beating until just blended. Stir in the sour cream.
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10
Spoon half the batter into the prepared pan. Drop 8-10 rounded teaspoons of the cranberry puree (about 1/3 of the puree) randomly over the batter.
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11
Spoon half of the remaining batter evenly over the first layer and dot with half of the remaining puree.
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12
Repeat with the remaining batter and puree. Try to space out the puree so one layer is not directly on top of the puree in another.
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13
Take a blunt knife and gently swirl it through the batter to distribute the cranberry puree, taking care not to disturb the crust at the bottom.
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14
Place the pan on a baking sheet and bake in the lower part of the oven for 1 hour.
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15
Turn the oven off and leave the cheesecake in the oven, without openiing the door, for 1 hour longer.
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16
Transfer to a wire rack and let cool to room temperature.
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17
Cover and chill overnight before serving.
