Whisk together the graham cracker crumbs and ⅓ cup of granulated sugar.
Add melted butter, and stir until well combined.
Press the crumbs into a 9-inch springform pan. Bake at 325°F for 8-10 minutes.
Pour the cranberries, 1 ⅓ cups of sugar, and 1/2 cup of water into a medium saucepan.
Cook for about 8-10 minutes until the cranberries pop and the mixture begins to thicken into a syrup.
Remove the mixture from heat, and allow it to cool for 20 to 30 minutes. Transfer it to a food processor, and pulse until a smooth sauce forms.
Beat cream cheese on low speed until smooth, about 3 to 5 minutes. Add sour cream, and mix until incorporated.
Add 1 cup of sugar, vanilla, and salt, and beat until smooth. Add the eggs one at a time, beating between additions.
Pour half of the cranberry mixture into the springform pan on top of the cooled crust. Use a spatula to smooth it into an even layer.
Pour the cheesecake filling into an even layer over the cranberry filling, then dot remaining cranberry filling over the cheesecake filling.
Pour the second half of the cheesecake filling into the pan. Bake in a water bath at 325°F for 55-65 minutes, cool at room temperature, then refrigerate.
Top with sugared cranberries, whipped cream, or cranberry jam. Serve cold.
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