12 oz. (about 3 1/2 cups) fresh or frozen cranberries
1 cup sugar
1/4 cup fresh orange juice
1 1/3 cups vanilla wafer crumbs (about 54)
1/4 cup unsalted butter, melted
4 (8-oz.) packages cream cheese, softened
1 1/3 cups sugar
4 large eggs at room temperature
2 cups sour cream
1/3 cup sugar
1 tsp. vanilla
For the sauce, combine ingredients in a medium, heavy saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until berries pop and mixture thickens, stirring frequently, about 10 minutes. Cool completely.
For the crust, combine crumbs and butter until evenly moistened. Press crumb mixture onto the bottom of a lightly buttered 9-inch springform pan. (Wrap bottom of pan in foil to avoid spills in oven).
For the filling, beat cream cheese and sugar in a large bowl with an electric mixer until very smooth. Add eggs one at a time, beating after each addition until just blended. Spoon cheese filling onto crust.
Spoon 1 cup to the cranberry sauce over the cheese filling. Using a small sharp knife swirl to form a marble pattern. Bake on center rack of oven at 350º until center is set, about one hour. Transfer cheesecake to a rack and cool 30 minutes.
For the topping, mix sour cream, sugar and vanilla in medium bowl. Spoon over cheesecake. Return to oven at 350º and bake for 5 minutes. Transfer to rack and cool. Cover and refrigerate 6 to 7 hours or overnight. Serve with remaining cranberry sauce. (Cheesecake may be prepared 2 days ahead.) Serves 12