Bake the crust for 8 to 10 minutes, then remove from the oven. Allow the crust to cool completely before filling.

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. Set aside.

Before you make the filling, place a large pot of water on the stove to boil. This will be used for the water bath. Preheat the oven to 325°F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed until smooth. This takes about 3 to 5 minutes. Scrape down the sides, then add the sour cream. Continue to mix on low speed until the sour cream is fully incorporated, about 2 to 3 additional minutes.

After all the ingredients are mixed, remove the bowl from the stand mixer and use the spatula to scrape the sides and bottom again, just to make sure everything is mixed. Set aside.

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. Set the remainder aside.

Pour the cheesecake filling into an even layer over the cranberry filling, and tap it gently against the counter a couple of times to remove air bubbles.

Use a spoon to dot the remaining cranberry filling over the cheesecake filling. Then, pour the second half of the cheesecake filling into the pan. Use a spatula to smooth out the top. The layers should be like this: graham cracker crust --> cranberry filling --> cheesecake filling --> dotted cranberry filling --> cheesecake filling.

Lightly tap the cheesecake against the counter a couple of times, and use a toothpick to pop any air bubbles that surface.

Place the cheesecake into the center of a roasting pan, then carefully pour the boiling water around the cheesecake pan about 3/4 the way up the springform pan. Make sure to pour slowly and away from the springform pan so the water doesn’t splash on the cheesecake. (I like to use a metal ladle for this.)

Transfer the roasting pan to the oven, and bake for 55 to 65 minutes, or until the edges are set and the center is still a little jiggly. An instant read thermometer should read 150°F to indicate the cheesecake is cooked through.

Turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the oven for 1 hour.
After the cheesecake cools in the oven for an hour, move it to a wire rack to finish cooling completely. Once it’s cool, cover it with plastic wrap, and place it in the refrigerator to chill for 6 to 8 hours or overnight.

If desired, top with sugared cranberries, whipped cream, or cranberry jam. When ready to serve, run a knife around the edge of the pan, carefully release the springform, and slice. The cheesecake is good in the refrigerator for up to 4 days.