Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Cut a circle of parchment paper to fit the bottom of the pan and place it in.

In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly while you prepare the filling.

In a small saucepan, combine fresh cranberries, 1/2 cup granulated sugar, water, and orange zest (if using). Bring to a simmer over medium heat, stirring occasionally.

Continue to simmer for 8-10 minutes, or until cranberries have burst and the mixture has thickened slightly. Mash the cranberries with a fork or potato masher to break them down further.

Remove from heat and let cool completely. This can be made in advance and refrigerated.

In a large mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.

Gradually add 1 1/4 cups granulated sugar and the all-purpose flour, beating until just combined. Scrape down the sides of the bowl as needed.

Beat in the vanilla extract and salt.

Add eggs one at a time, beating on low speed until just incorporated after each addition. Do not overmix after adding the eggs, as this can introduce too much air and cause cracks.

Stir in the sour cream until just combined. The batter should be smooth.

Reduce oven temperature to 325°F (160°C). Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from entering the pan during the water bath.

Pour about half of the cheesecake batter over the cooled crust in the springform pan. Dollop half of the cooled cranberry swirl mixture over the batter.

Carefully pour the remaining cheesecake batter over the cranberry layer. Dollop the remaining cranberry swirl on top of the cheesecake batter.

Using a knife or skewer, gently swirl the cranberry mixture into the cheesecake batter to create a marble effect. Be careful not to go too deep into the crust.

Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.

Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-70 minutes, or until the edges are set and the center jiggles only slightly when gently shaken.

Turn off the oven, crack the oven door slightly (you can prop it open with a wooden spoon), and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracking.

Remove the cheesecake from the oven and water bath. Carefully unwrap the foil and let it cool completely on a wire rack at room temperature for another 1-2 hours.

Once completely cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow it to set fully.

Before serving, run a thin knife around the edge of the pan before releasing the springform sides. Slice with a hot, dry knife for clean cuts. Garnish with fresh cranberries or a sprig of rosemary if desired. Enjoy your Delicious Christmas Cranberry Cheesecake!