This cheesecake is fail-proof! Blending the cranberry sauce then swirling it into the cake means the cheesecake is smooth and velvety and looks like a piece of artwork!
Preheat oven to 350 degrees
Spray springform pan and add liner to bottom of pan.
In medium bowl, mix crushed graham crackers and melted butter. When graham crackers are wet through, press gently into bottom of springform pan. Refrigerate while you make the filling
In electric mixer add cream cheese and beat until smooth (no lumps left). Add in sugar while mixer is running on low and cream thoroughly. Add in sour cream, vanilla extract, and orange extract. Mix until smooth.
Blend cranberry sauce in blender until smooth.
Remove crust from refrigerator. Gently poor cheesecake mixture into springform pan. With spoon, create a small hole in middle of cheesecake mixture. Gently pour blended cranberry sauce into hole. Take spoon and gently swirl in and outward motion.
Carefully place cheesecake in oven. Bake for 38-40 minutes. Cheesecake should still be slightly jiggly in middle. To prevent falling and cracking, turn oven off and let cool in the oven for one hour.
Remove cheesecake refrigerate for 4 hours. Serve cold.