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Special equipment: a 10-inch springform pan
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Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
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For the crust: Brush a 10-inch springform pan with some of the melted butter.
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Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl.
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Press the crumb mixture into the bottom and 1 inch up the side of the pan.
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Use the back of a measuring cup or a drinking glass to pack the crust firmly and evenly into the edges of the pan.
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Bake until browned, 15 to 18 minutes.
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Let cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides.
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Place the pan on a baking sheet.
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For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute.
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Add the sour cream, and mix until just combined, scraping down the sides of the bowl as needed.
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Add the cream and vanilla extract, and mix until just combined.
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Beat in the eggs one at time, beating the mixture after the last egg until just combined (take care not to overmix or the cake will turn into a souffle).
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Pour the filling in to the crust.
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Bake until the cheesecake is slightly golden and barely set in the middle when the pan is tapped, about 1 hour and 20 minutes (the cake might puff up slightly while in the oven, but that is okay; it will deflate as it cools).
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Turn off the oven, and leave the cake inside with the door shut for 1 hour.
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It will continue to set and color slightly in the oven.
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Run a thin knife or spatula around the cake to release it from the sides (this also helps reduce cracks in the top of the cake as it chills).
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Cover the cheesecake with plastic wrap and refrigerate overnight.
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For the cranberry compote: Stir the sugar, dried cranberries and 1 cup water together in a medium saucepan.
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Bring to a boil over medium-high heat and then add the fresh cranberries.
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Reduce the heat to medium and simmer, stirring occasionally, until most of the fresh cranberries have burst and the sauce is slightly thickened, 8 to 10 minutes.
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Transfer the compote to a heat-safe bowl and let it cool slightly before covering the bowl with plastic wrap and refrigerating until it is completely chilled.
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The cranberry sauce will thicken as it cools.
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(This can be made up to one day in advance.)
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For serving: Spread the cranberry compote in an even layer on top of the chilled cheesecake.
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The cheesecake will sink a bit in the center as it cools so it creates a perfect well for the cranberry compote.
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Run a thin knife or spatula between the cake and the sides again, then release the sides of the springform pan and remove the ring from the cheesecake base.
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Set the base on a cake platter, slice and serve.
