Make the Cranberry Sauce

1. Cook Cranberries: In a small saucepan, combine cranberries, sugar, and water. Cook over medium heat until the cranberries burst, about 10 minutes.
2. Blend and Strain: Blend the cranberry mixture until smooth, then strain to remove seeds. Stir in the lemon juice. Let cool.

Prepare the Crust

1. Preheat Oven: Preheat the oven to 325°F (163°C).
2. Mix Ingredients: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
3. Form the Crust: Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

Make the Cheesecake Filling

1. Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth.
2. Add Sugar and Vanilla: Mix in the sugar and vanilla extract until well combined.
3. Add Eggs One at a Time: Beat in the eggs one at a time, ensuring each is incorporated before adding the next.
4. Stir in Sour Cream and Heavy Cream: Mix until smooth.

Assemble the Cheesecake

1. Pour Filling Over Crust: Pour the cheesecake filling over the prepared crust.
2. Swirl the Cranberry Sauce: Drop spoonfuls of the cooled cranberry sauce over the filling. Use a knife to create a swirl pattern.

Bake the Cheesecake

1. Bake: Place the springform pan in the oven and bake for 1 hour to 1 hour 15 minutes, until the edges are set but the center is slightly jiggly.
2. Cool Gradually: Turn off the oven and leave the cheesecake inside for 1 hour with the door ajar.

Chill the Cheesecake

1. Refrigerate: Transfer the cheesecake to the refrigerator to chill for at least 4 hours or overnight.
2. Remove from Pan: Carefully remove the cheesecake from the springform pan before serving.

Serve

1. Garnish: Top with whipped cream, fresh cranberries, or mint leaves if desired.
2. Slice and Enjoy: Serve chilled for the best texture.