Preheat the oven to 325°F (163°C).

Wrap the outside of a 9-inch springform pan with a double layer of aluminum foil (this helps keep water out during the water bath).

Lightly grease the pan and line the bottom with a circle of parchment paper for an easy release.

Pro tip: Preheating the oven fully before the cheesecake goes in helps ensure even baking and prevents the center from sinking.

Combine 1½ cups graham cracker crumbs and ¼ cup granulated sugar in a bowl.

Pour in 6 tablespoons melted butter and stir until the mixture holds together when squeezed.

Transfer crumbs to the prepared pan and press evenly across the bottom (and slightly up the sides if you like a thicker edge). Use the bottom of a measuring cup for a smooth, compact crust.

Chill the crust in the fridge for 10 minutes while you make the filling.

Pro tip: Press the crust firmly but not so hard the pan buckles — a compact crust prevents crumbling when sliced.

Remove cream cheese from the fridge and let sit for about 30–60 minutes until very soft.

If short on time, cut into cubes to speed up warming on the counter.

Pro tip: Using room-temperature cream cheese prevents lumps and gives a silky filling — don’t skip this step.

In a large bowl, beat 24 oz softened cream cheese on medium speed until smooth and free of lumps (about 2 minutes).

Add 1 cup granulated sugar and continue to beat until combined and creamy.

Add 3 large eggs one at a time, beating on low after each addition until just incorporated.

Mix in 1 teaspoon vanilla extract, 1 tablespoon orange zest, and 2 tablespoons orange juice.

Fold in ½ cup sour cream with a rubber spatula until the batter is completely smooth and homogenous.

Pro tip: Keep the mixer speed low when adding eggs — overbeating can incorporate too much air and cause cracks while baking.

Pour the filling over the chilled crust and smooth the top with an offset spatula.

Place the springform pan into a roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the side of the springform pan.

Transfer the whole setup to the oven.

Pro tip: Wrap the pan well with foil and use hot water to stabilize temperature — the gentle, even heat from a water bath prevents cracks and yields a velvety texture.

Bake at 325°F (163°C) for 50–65 minutes, or until the edges are set and the center still has a slight jiggle (it will continue to set as it cools).

Turn off the oven, crack the door open, and let the cheesecake sit inside for 30 minutes to cool gradually.

Remove from the water bath, unwrap foil, and place on a cooling rack to cool to room temperature (about 1–2 hours).

Pro tip: Watch for that gentle jiggle in the center — it’s the difference between creamy and dry.

After cooling to room temperature, refrigerate the cheesecake (still in the pan) for at least 4 hours, ideally overnight. This helps it firm up and makes slicing clean, perfect wedges.

In a small saucepan, combine 2 cups cranberries, ½ cup orange juice, and ½ cup granulated sugar.

Bring to a gentle simmer over medium heat, stirring occasionally until the cranberries begin to pop (about 8–10 minutes).

If you want a thicker glaze, mix 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk into the simmering cranberries and cook 1–2 minutes until glossy and slightly thickened. Remove from heat and let cool to room temperature.

Pro tip: Whisk cornstarch slurry into the sauce off heat if you’re worried about lumps; add back to a low simmer and stir continuously to thicken evenly.

Release the chilled cheesecake from the springform pan and transfer to a serving plate.

Spoon the cooled cranberry topping over the cheesecake, spreading gently so the fruit and syrup cover the surface.

For extra flair, grate a little extra orange zest over the top or add a few whole cranberries for garnish.

For clean slices, run a sharp knife under hot water, dry it, then slice; wipe the knife clean and reheat between cuts.

Serve chilled with a dollop of whipped cream or a sprinkle of finely chopped candied orange peel if you like.

Pro tip: Warm, clean the knife between slices—the heat helps the knife glide for perfect presentation.