-
Preheat oven to 350. Grease an 8x8 baking pan and set aside.
-
Mix together crushed graham crackers and melted butter until combined. Pour the crust into the pan and form it into the bottom of the pan. Bake for 5-6 minutes and set aside.
-
With a mixer, beat cream cheese until light and fluffy. Add in white sugar, brown sugar, vanilla, and cinnamon together until combined. One a at a time, add in the eggs, beating well after each addition.
-
Pour cheesecake mixture over crust and bake for about 20-25 minutes or until the cheesecake has set and is slightly jiggly in the center. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.
-
Meanwhile, over medium-high heat, cook cranberries, water, orange zest, orange juice, cinnamon stick, and sugar until the mixture boils and the cranberries start to break down.
-
Bring down to a simmer and cook for about 8-10 minutes or until the sauce begins to thicken and coats the back of a spoon.
-
Pull off heat and allow to cool (make sure to remove the cinnamon stick). Spread over cheesecake before serving.
-
Enjoy!