1. Prepare the Crust

• Preheat oven to 325°F (160°C).

• In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

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

• Bake 8–10 minutes, then let cool while preparing the filling.

2. Make the Cheesecake Filling

• In a large bowl, beat cream cheese and sugar until smooth and creamy.

• Add vanilla extract and eggs one at a time, mixing until incorporated.

• Stir in sour cream until mixture is smooth.

3. Prepare Cranberry Fudge Swirl

• In a small saucepan, cook cranberries with sugar over medium heat until berries soften and release juices — about 5 minutes. Let cool slightly.

• In another small saucepan, melt chocolate chips with heavy cream until smooth.

4. Assemble the Cheesecake

• Pour half the cheesecake batter over the cooled crust.

• Spoon half the cranberry mixture and half the fudge over the batter in dollops.

• Swirl gently with a knife or skewer to create a marbled effect.

• Pour the remaining cheesecake batter over top, then swirl remaining cranberry and fudge mixtures.

5. Bake

• Bake 50–60 minutes, or until the center is set but slightly jiggly.

• Turn off oven and leave cheesecake inside for 10 minutes.

• Remove and cool to room temperature, then refrigerate at least 4 hours (preferably overnight).

6. Serve

• Release the cheesecake from the springform pan.

• Slice and serve chilled, optionally topped with extra chocolate drizzle or fresh cranberries.