Emmanuel Duverneau

1: Preheat oven to 325°F.

2: Mix all crust ingredients together in a bowl. Add to a spring form pan and press down evenly across the bottom.

3: Bake for 10 minutes and allow to cool completely.

4: For the cranberry filling, add all ingredients to a medium sauce pan. Cook for 8-10 minutes until cranberries pop and thicken into a syrup. Remove from heat and let cool for 25 minutes.

5: Transfer to a food processor and pulse until a smooth sauce forms.

6: In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and sugar until smooth.

7: Add the sour cream, lemon zest, and vanilla. Mix until combined.

8: Add heavy cream, eggs, and egg yolk and mix until smooth.

9: Tightly wrap the sides and bottom of the spring form pan with foil to prevent any water from leaking in.

10: Pour half of the cranberry mixture on top of the crust and smooth out. Then, pour half the cheesecake mixture.

11: With a spoon, dollop cranberry sauce on top of the cream cheese mixture. Add the remaining cream cheese mixture.

12: Lightly tap cheesecake against counter to pop any air bubbles on the surface.

13: Place cheesecake in the middle of a roasting pan and carefully pour boiling water in the roasting pan, about 3/4 the way up the spring form pan.

14: Transfer to the oven and bake for 55-65 minutes or until the edges are set.

15: An instant read thermometer should read 150°F to show that the cheesecake is fully cooked.

16: Let cool at room temperature for 2 hours. Cover with plastic wrap and place in fridge overnight.