Preheat oven to 325 degrees F. Place a pan of water on the rack directly below where the cheesecake will bake.

Make your favorite graham cracker crust and pat into a 9-inch springform pan.

For the cheesecake- Add cream cheese to a large bowl, with an electric mixer beat until fluffy. Add the sugar and cinnamon and beat until the mixture is blended. Add the sour cream and vanilla and mix in. Add an egg one at a time, beating just until the egg is mixed in.

Pour the mixture into the graham cracker crust and place in the preheat oven. Bake for 45 to 50 minutes, until the center, is set. Turn off the oven and open door and allow the cheesecake to cool in the oven. Remove and continue to cool until completely cooled. Cover and place the cheesecake in the refrigerator until it is served. Best if made the day before.

For the cranberry topping. Rinse 2 1/2 cups of cranberries and set aside. In a small saucepan add the sugar and cornstarch and mix together. Slowly add the orange juice to the sugar mixture, stirring as you pour. Add the cranberries over medium heat bring the mixture to a boil, reduce heat and cook for another minute or two, until the cranberries have softened.