Preheat your oven to 325°F (160°C) and wrap a 9-inch springform pan with double layers of heavy-duty foil.

Combine graham cracker crumbs and melted butter in a mixing bowl and press the mixture into the bottom of the springform pan. Bake for about 6 minutes until lightly golden and let it cool.

In a saucepan, combine cranberries, sugar, and water. Cook on medium heat for 12-15 minutes until cranberries burst. Stir in lemon juice and strain, then set aside to cool.

Beat softened cream cheese, sugar, and a splash of lemon juice until smooth. Gradually add in lightly beaten eggs until just combined.

Pour cheesecake filling into the cooled crust and swirl in some cranberry topping for a marbled effect.

Place the springform pan into a larger baking pan and pour hot water into the outer pan halfway up the sides of the cheesecake pan.

Bake for 55-65 minutes until the center is just set. Leave in the oven for about 15 minutes to cool gradually.

Cool on a wire rack to room temperature, then cover and refrigerate overnight.

Remove from the springform pan, top with remaining cranberry sauce, slice, and enjoy!