1. Line a loaf tin with greaseproof paper.

Cranberries

1. Place the cranberries and sugar into a saucepan on low heat and cover.
2. Stir intermittently, heating until the sugar has dissolved and the mixture is simmering and the sugar has dissolved, approximately 5 minutes.
3. Allow to cool a little and blend until smooth. Set aside.

Base

1. For the base, place the crushed graham crackers and butter into a bowl.
2. Pour into the loaf tin and press firmly and evenly into the base of the tin. Set aside.

Cheesecake

1. Place the cream cheese into a bowl and beat until smooth, approximately 2 minutes with a hand beater.
2. Add in half the remaining sugar and beat to until smooth and the sugar has dissolved, approximately 1 minute with a hand beater, repeat with the remaining sugar.
3. Beat the cream until soft peaks form and fold through the cream cheese until well combined.
4. Add vanilla extract and stir to combine.
5. Drop 2 tablespoonfuls of the cranberry sauce into the creamy mixture (or more if you want a more punchy cheesecake) and fold to mix lightly.
6. Spoon 1/2 the cream cheese mixture over the chilled base and smooth out to remove any bubbles and ensure the mixture is firmly against the edges of your tin.
7. Spoon the remaining mixture over and repeat by smoothing out nice and evenly.
8. Top with the remaining cranberry sauce in teaspoon portions and either spread out evenly on top for a nice firm cranberry layer or swirl to your heart’s content.
9. Place in the fridge to set for at least 4 hours or preferably overnight.
10. Remove from the fridge and slice.
11. Slice evenly and serve chilled.
12. Dig in!