CRUST

• Preheat oven to 325F and line the base of an 8.5”-sized springform pan with parchment paper and grease the inside of the entire pan
• For the crust, blitz your graham crackers in a food processor until finely ground. Then pour into a bowl with melted butter, cinnamon, and brown sugar, and stir to combine
• Press the mixture evenly into your greased and lined baking dish. Then use the flat bottom of a glass or measuring cup to press down firmly into the bottom of the pan
• Freeze the crust for 15 minutes before placing it in the oven to bake for 15 minutes, until the crust is deeply golden brown
• Remove from the oven and cool completely in the pan

FILLING

• For the cheesecake, add your cream cheese to the bowl of a standing mixer and beat on medium-high until smooth. Add in your sour cream, heavy cream, and vanilla, and mix to combine
• In a small bowl, combine your sugar and flour with a whisk. This will help ensure there are no clumps of flour in your mixture. Pour over cheesecake batter along with your finely chopped rosemary and mix until just incorporated
• Crack your eggs into your batter, one at a time, mixing between each egg until combined
• Pour your cheesecake batter over your cooled crust; spread evenly in the pan with a spatula
• Bring 4-6 cups of water to a boil. Place your cheesecake on the center rack of your oven. Place a large casserole dish on the rack below where your cheesecake will be and immediately (but carefully!) pour your boiling water into it until it reaches about halfway up your dish. Shut the oven as soon as possible, once you pour in your water. You want to trap all of that steam inside the oven!
• Bake your cheesecake at 325F for an hour and 10 minutes. When it’s done, there will be a slight wobble in the center of the cheesecake but the edges will look set. Turn the oven off but crack the door slightly, leaving the cheesecake in the oven for another hour to cool gradually
• After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature before covering it with foil and refrigerating it for 8 hours or overnight

COMPOTE

• Place cranberries into a pot or frying pan over high heat, until juices start to release. Stir occasionally
• Add sugar and orange zest, and stir
• Once the mixture begins to thicken, add orange juice and bring to a gentle boil. Reduce heat to low and thicken for about 8 minutes, stirring occasionally. The compote will thicken as it cools so don’t over-thicken in the pan, you want it to have a slight run to it after it sets (not be jam!)
• Remove from heat and pour into a bowl to cool. If making ahead, cool to room temperature, cover, and place in the fridge