To Make Swirl

• Combine all ingredients in a saucepan.  Bring to a boil and cook over medium heat for 8-10 minutes, until thickened, breaking down the cranberries with a spoon. 
• Remove from heat and place cranberry mixture in a fine mesh strainer.  Press through all of the liquids, using a spatula to help squeeze out as much of the juices as you can.  Discard remaining solids.  Let cool.

Crust/Filling

• Preheat oven to 350°F.  Line an 8×8 inch pan with foil or parchment paper and lightly grease with cooking spray.
• Mix crust ingredients until they are the texture of wet sand.  Press firmly into pan.  Bake for 8 minutes. 
• Using a stand mixer or a hand mixer, beat cream cheese until smooth and creamy.  Next beat in sugar, egg and vanilla extract until well incorporated.  Pour filling on top of crust.
• Gently pour cranberry orange swirl on top of filling in a few lines.  Use a toothpick or skewer to decoratively swirl the cranberry orange topping. 
• Bake for 35-45 minutes (start checking after 30 minutes), until cheesecake is set but not browning in color.  It will still jiggle a bit in the center and that’s ok.  Allow to cool at least 1 hour.  Chill in the fridge for a few hours before cutting into squares.