Cranberry Caramel Cheesecake Recipe

Begin with toasting the pecans in the oven for 5 minutes on 400F (204C). Once they are completely cool, grind them with the graham crackers. Mix in the melted butter and press the mixture on the bottom of a 9" or 10" springform pan until it is evenly distributed.
1 cup (120g) toasted pecans, 1 pack of graham crackers, 2 Tbsp butter melted
Wrap the pan with foil, coming about halfway up the pan, to prevent water from leaking into the cheesecake while baking. I used about 8 sheets of heavy duty foil.

Preheat the oven to 300F (149C) conventional (no fan).
With a hand or stand mixer on medium speed, mix the eggs and sour cream until just combined.
5 large eggs room temperature, 2 cup (480g) sour cream room temperature
In a separate bowl, cream the cream cheese until smooth and then add it to egg mixture, mixing together just until combined- don't over-mix. Add in the sugar, vanilla, lemon zest and juice, and cornstarch and mix just until fully combined.
32 oz cream cheese 4 packs, room temperature, 1 1/2 cup (300g) granulated sugar, 1/2 Tbsp vanilla, 1/2 lemon zest and juice, 2 Tbsp cornstarch
Place the springform pan in a larger pan. Pour the cheesecake in over the crust and place it in the oven. Add water to the larger pan creating a water bath for the cheesecake. (Please make sure you wrapped the springform pan REALLY REALLY well with aluminum).
Bake for 2 hours and 15 minutes. Remove the cheesecake from the oven, let it cool to room temperature and refrigerate it overnight before slicing.

Place the sugar and water in a saucepan and stir for a couple of minutes, over medium heat, until the sugar is dissolved. Simmer for 8-10 minutes, until the sugar has turned into a honey color.
1 1/2 cup (300g) granulated sugar, 1/2 cup (120mL) water
Slowly pour in the cream while continuously stirring. Add the salt and stir over low-medium heat until everything is fully combined. Remove the caramel from the heat and allow it to cool to room temperature.
1 1/4 cup (300mL) heavy cream, 1/2 tsp salt

Heat the butter, sugar, cranberries and 1 cup of water. Let them simmer together until half of the cranberries are popped. Add in the vanilla, lemon juice and zest, and stir until fully combined, then remove it from heat.
1 Tbsp butter, 1/3 cup (67g) granulated sugar, 1/2 lb (227g) fresh cranberries, 1-2 cup (240-480mL) water, 2 tsp vanilla, 1/2 lemon zest and juice
Let it cool and place it in the refrigerator overnight. Add the other 1 cup of water based on the consistency you want. I wanted it to drip a little off the edges of my cheesecake so I added the full 2 cups.
Slice the cheesecake, pour a spoonful of caramel and a spoonful of cranberry sauce on top and enjoy!