Preheat your oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan and line the bottom with parchment paper.

For the crust, crush the graham crackers into fine crumbs. In a mixing bowl, combine the crumbs with the melted butter, confectioners’ sugar, and salt. Press this mixture evenly into the bottom of your prepared pan. Bake in the preheated oven for 8 to 10 minutes until lightly golden.

Reduce the oven temperature to 325 degrees F (165 degrees C) and allow the crust to cool.

In another large bowl, beat the cream cheese and white sugar until smooth and creamy.

Add in the eggs, sour cream, vanilla extract, and orange zest. Blend until everything is well combined.

Pour the cream cheese filling over the cooled crust, spreading evenly. Bake for 30 to 40 minutes until the cheesecake is set but still slightly soft in the center.

Cool the cheesecake in the pan for about 30 minutes, then remove the sides of the springform pan.

For the cranberry syrup, combine 1/3 cup sugar and water in a small pot. Bring to a simmer over medium heat and stir until the sugar is dissolved.

Once simmering, add the fresh cranberries. Allow them to cook until they pop, about 5-7 minutes, then let them cool before putting them in the fridge.

Once the cheesecake is completely cooled, refrigerate it and the cranberry mixture overnight.

The next day, drain the cranberries and roll them in a little granulated sugar. Set them aside to dry.

For the glaze, simmer the remaining cranberries, water, and sugar until they are jam-like in texture. In a blender, combine this mixture with confectioners’ sugar, orange juice, light corn syrup, vanilla, and salt. Blend until smooth, then strain to remove any solids.

Pour the smooth cranberry glaze over the cheesecake and garnish with the sugared cranberries on top.