For the crust, preheat oven to 325°F (163°C)

In a bowl, mix graham cracker crumbs, sugar, melted butter, and a pinch of salt until evenly combined.

Press the mixture into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then set aside to cool.

 In a large bowl, beat the cream cheese until smooth.

Add sugar and mix until fully incorporated.

Add sour cream, heavy cream, vanilla, orange zest, and salt. Mix until smooth.

Add eggs one at a time, mixing on low speed just until combined — try not to overmix.

Pour the filling over the cooled crust.

Tap the pan gently on the counter to remove air bubbles.

Bake at 325°F for 45–55 minutes, or until the center is slightly jiggly but set around the edges.

 Turn off the oven, using a wooden spoon, crack the door and let the cheesecake cool inside for 1 hour.

 Remove from the oven and chill in the refrigerator for at least 4 hours or overnight preferred.

In a small saucepan, combine cranberry sauce, water, and orange zest over medium heat. Stir until smooth and warmed through.

In a separate bowl, whisk together the egg, egg yolk, sugar, and salt.

 Slowly pour a small amount of the warm cranberry mixture into the egg mixture while whisking (to temper the eggs).

Gradually whisk the tempered egg mixture back into the saucepan with the rest of the cranberry mix.

Cook over medium-low heat, stirring constantly, until the curd thickens and coats the back of a spoon (about 5–8 minutes).

 Strain the curd through a fine mesh sieve into a clean bowl to remove any solids.

While still warm, stir in the butter until fully melted and smooth.

Let cool slightly, then refrigerate until chilled and set.

When ready to serve the cheesecake, top generously with the curd and serve a little more on the side with each slice!