In a medium saucepan, add in cranberries, sugar, water, and cornstarch. Place over medium/low heat and cook for 5 to 8 minutes until the cranberries pop and become soft.
Add the cranberry filling to a food processor or blender and pulse until the filling is creamy. There will still be cranberry skins in it.
Add the filling to a fine-mesh strainer and strain out the skins and any large bits. Set the filling aside to cool while working on the crust and cheesecake.
Preheat the oven to 325 degrees. Spray the sides of a 9-inch springform pan with nonstick baking spray and place a 3-inch wide parchment paper strip along the sides of the pan.
In a medium bowl, add in the graham cracker crumbs, sugar, and butter. Stir until the butter has thoroughly coated the crumbs.
Pour the crumbs into the prepared springform pan.
Firmly press the crumbs into the bottom of the pan and place in the fridge to firm up while working on the cheesecake batter.
Add the cream cheese to a large mixing bowl. Beat with a hand mixer on medium speed until smooth.
Add the flour and granulated sugar and beat until combined.
Add the sour cream and beat until incorporated.
Add the heavy cream and vanilla extract and beat until incorporated. Scrape down the sides of the bowl.
Add the eggs one at a time. Beat in each egg until combined before adding the next. Scrape down the sides of the bowl and beat in any remaining bits that need to be incorporated.
Pour half of the cheesecake batter into the prepared pan.
Spoon about ⅓ of the cranberry filling on top of the cheesecake batter.
Pour the remaining cheesecake batter on top of the cranberry filling to cover them up. Give the cheesecake a tap on the counter.
Add the remaining cranberry filling to a sandwich bag and cut a small hole in the corner of the bag.
Place the hole of the sandwich bag slightly in the cheesecake batter and begin piping a swirl with the cranberry sauce. Don't go too deep with the filling otherwise you won't see it on top.
GIve the cheesecake another tap to even out the filling and cheesecake batter.
Wrap the springform pan with 2 layers of heavy-duty tin foil. Place the cheesecake in a slightly bigger pan and fill with one inch of water.
Place in the oven and bake for 1 hour 25 minutes to 1 hour 35 minutes or until done. To make sure the cheesecake is done, gently the outer pan a wiggle. If the cheesecake slightly jiggles in JUST the middle like jello, then it's done. The outside of the cheesecake will be set and shouldn't move. If it jiggles all over, it needs to bake longer.
Once done, turn the heat off and open the oven door just a crack to cool. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.