Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of your springform pan, creating an even layer. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 cup sugar and continue beating. Mix in the vanilla extract. Add the eggs one at a time, beating on low speed after each addition just until combined. Avoid overmixing to prevent cracks. Finally, fold in the sour cream until fully incorporated.
Pour half of the cheesecake batter over the cooled crust. Spoon half of the cranberry sauce over the batter in small dollops. Use a toothpick or skewer to gently swirl the cranberry sauce into the batter, creating a marbled effect. Repeat this layering and swirling process with the remaining batter and cranberry sauce. Sprinkle the orange zest evenly over the top.
Place the springform pan on a baking sheet to catch any drips. Bake the cheesecake at 325°F (163°C) for about 60-70 minutes. The edges should be set while the center remains slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour to prevent cracking. Then, remove it and cool completely at room temperature before refrigerating.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight. This chilling time allows the flavors to meld and the texture to firm up perfectly. When ready to serve, run a knife around the edges before releasing the springform pan. Slice with a warm knife for clean cuts and enjoy!
