4. To make the cranberry jam layer, combine cranberries, 1/2 cup sugar, orange juice, and orange zest in a medium saucepan over medium heat. Cook, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency, about 10-15 minutes. Let it cool slightly and then spread the cranberry jam evenly over the cream cheese layer in the pan.
5. Carefully pour the remaining cream cheese mixture over the cranberry layer and smooth the top with a spatula.
6. Bake in the preheated oven for 55-60 minutes or until the edges are set and the center is still slightly wobbly.
7. Turn off the oven, open the door slightly and let the cheesecake cool in the oven for 1 hour to prevent cracking.
8. Remove the cheesecake from the oven, run a knife around the edges and allow it to cool completely to room temperature before placing it in the fridge for at least 4 hours, preferably overnight.
9. When ready to serve, loosen the sides of the springform pan, cut into slices and enjoy your Christmas cheesecake with cranberry jam layer!
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