Preparation

1. Start by making the crust. In a medium bowl, mix together graham cracker crumbs, 1/3 cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Place it in the refrigerator to chill while you make the filling.
2. Preheat your oven to 325°F (160°C).
3. In a large bowl, beat the softened cream cheese with 1 1/4 cups sugar until smooth. Blend in the sour cream and vanilla extract. Add eggs one at a time, beating just until combined. Pour half of the cream cheese mixture over the crust in the springform pan.
4. For the cranberry jam layer, combine cranberries, 1/2 cup sugar, orange juice, and orange zest in a medium saucepan over medium heat. Cook, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency, about 10-15 minutes. Allow it to cool slightly, then spread the cranberry jam evenly over the cream cheese layer in the pan.
5. Carefully pour the remaining cream cheese mixture over the cranberry layer, smoothing out the top with a spatula.
6. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is still slightly wobbly.
7. Turn off the oven, slightly crack the door open, and allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
8. Remove the cheesecake from the oven, run a knife around the edges, and let it cool completely to room temperature before refrigerating it for at least 4 hours, preferably overnight.

9. When ready to serve, release the sides of the springform pan, slice, and enjoy your Christmas Cheesecake with Cranberry Jam Layer!