Make the crust

1. Grease a 9-inch springform pan with non-stick spray and line the bottom with a parchment circle. Set aside.
2. In a medium bowl, combine the crust ingredients and mix until well combined and all the crumbs are moistened.
3. Press the mixture into the bottom and up the sides of the prepared pan. Set in the fridge to chill.

Make the filling

1. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
2. Add the sour cream and mix until well combined and smooth.
3. Add the orange juice and orange zest and mix until well combined and smooth. Set mixture aside.
4. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
5. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
6. Add the filling to the crust and spread into an even layer. Set in the fridge.

Make the cranberry topping

1. Combine the sugar and cornstarch in a medium saucepan and whisk until there are no lumps of cornstarch. Add the cranberries, orange juice and orange zest and stir to coat. Cook over medium-low heat, stirring consistently, until cranberries begin to pop and are releasing their juices. Mash the cranberries and continue cooking until mixture thickens. It doesn’t have to boil, but if it does, do not boil for more than 1 minute. Keep in mind that it will thicken more as it cools, so it doesn’t have to be super thick.
2. Add the mixture to a food processor or blender and puree until smooth. Strain the mixture to remove the cranberry skin and any lumps. Let cool to about room temperature, then add to the top of the cheesecake.
3. Refrigerate cheesecake until firm, 5-6 hours or overnight.

Make the sparkling cranberries

1. Shortly before you are ready to finish off the cheesecake, make the sparkling cranberries. Bring 1/2 cup (104g) sugar and the water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat. Refrigerate cranberries in syrup for 30 minutes to an hour, stirring a couple times to coat with syrup.
4. Spread the remaining ½ cup of sugar evenly onto a plate or cookie sheet. Roll the cranberries a few at a time in the sugar to coat them, then let them dry, 30 minutes to an hour.

Finish off the cheesecake

1. While the cranberries dry, remove the cheesecake from the springform pan and set on a plate or serving platter.
2. Add the heavy whipping cream, powdered sugar, vanilla extract and orange zest for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
3. Pipe swirls of whipped cream around the edge of the cheesecake. I used Ateco tip 847. Finish off the cheesecake with some slices of orange and the dried sparkling cranberries. Refrigerate until ready to serve. Cheesecake is best eaten within 4-5 days.