Cheesecake with cranberry compote

Ingredients:

Cake

• 110 g unsalted butter, melted
• 2 cups crushed graham crackers (about 18 whole crackers)
• 2 tbsp. l. + 2 tsp. Sahara
• A pinch of fine salt
• Special equipment: springform baking pan with a diameter of 25 cm.

Filling

• 3 containers of 300g whipped cream cheese at room temperature
• 1 and 1/4 cups sugar
• 1 container (450 g) sour cream at room temperature
• 1 cup heavy cream
• 1 tsp vanilla extract
• 4 large eggs at room temperature

Cranberry compote

• 1 cup of sugar
• 0.5 cups dried cranberries
• 3 cups frozen cranberries, thawed

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 160°C.
2. Cake:
   
   Grease a springform pan with a little melted butter. In a medium bowl, combine the remaining butter with crushed graham crackers, sugar, and salt. Pour the mixture into the prepared pan and press it evenly into the bottom and up the sides by 1 inch (2.5 cm). To ensure a tight seal, press the cake down with the bottom of a measuring cup. Bake until golden brown, 15-18 minutes. Let cool completely, then place the pan on a large sheet of foil and tuck the foil around the bottom and sides of the pan. Place on a baking sheet.
3. Filling:
   
   In a large bowl with a mixer on medium speed, beat the cream cheese and sugar for 1 minute. Add the sour cream and mix until fully incorporated, scraping down the sides of the bowl as needed. Add the cream and vanilla extract and mix until fully incorporated. Add the eggs one at a time, beating after the last egg until fully incorporated (be careful not to overbeat the filling, otherwise it will turn into a soufflé).
4. Spread the filling over the crust. Bake until the cheesecake is lightly golden and just set in the center, about 1 hour and 20 minutes (the filling may rise slightly in the oven, but that's okay; it will fall as it cools). Turn off the oven and leave the cheesecake inside with the door closed for 1 hour. It will continue to set and darken slightly in the oven.
5. Run a thin knife or spatula around the cheesecake to loosen it from the sides of the pan (this also helps prevent cracks in the filling as it cools). Cover the cheesecake with plastic wrap and refrigerate overnight.
6. Cranberry compote:
   
   Combine the sugar, dried cranberries, and 1 tablespoon water in a medium saucepan. Bring to a boil over medium-high heat, then add the fresh cranberries. Reduce the heat to medium and simmer, stirring occasionally, until most of the fresh cranberries have burst and the sauce has thickened slightly, 8 to 10 minutes. Transfer the compote to a heatproof bowl and let it cool slightly before covering the bowl with plastic wrap and refrigerating until completely chilled. The cranberry sauce will thicken as it cools. The compote can be made up to a day ahead of assembly.
7. Innings:
   
   Spread the cranberry compote in an even layer over the cooled cheesecake. The cheesecake will settle slightly in the center as it cools, allowing the topping to adhere perfectly. Run a thin knife or spatula between the cheesecake and the sides of the pan again, then release the lock and remove the pan ring. Transfer the cheesecake directly to a serving platter, slice, and serve.