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1
In a medium nonreactive saucepan, combine the cranberries and 3/4 cup water.
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2
Bring to a boil over moderate heat and boil, stirring occasionally, until the cranberries burst and the mixture reduces to 1 1/4 cups, about 12 minutes.
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3
Remove from the heat and stir in 13 cup of the sugar until dissolved.
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4
Strain the mixture through a coarse sieve and let the puree cool completely.
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5
Preheat the oven to 275F (140C).
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6
Butter and flour a 9 by 2 3/4 inch springform pan.
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7
In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup plus 2 tablespoons sugar and the vanilla at low speed until smooth.
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8
Beat in the eggs one at a time, beating until just blended.
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9
Stir in the sour cream.
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10
Spoon half of the cream cheese mixture into the prepared pan.
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11
Drop 8 or 9 rounded teaspoons of the cranberry puree randomly over the top.
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12
Spoon half of the remaining cheesecake mixture evenly over the first layer and dot with half of the remaining puree.
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13
Repeat with the remaining cheesecake mixture and puree.
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14
(Avoid dropping puree in the center of more than 1 layer).
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15
With a blunt knife, cut through the batter in a swirling motion to distribute the cranberry puree.
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16
Place the pan on a baking sheet and bake in the lower part of the oven for 1 hour.
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17
Turn the oven off and leave the cheesecake in for 1 hour longer.
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18
Transfer the cake to a rack and let cook to room temperature.
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19
Cover and refrigerate overnight before serving.
