Preheat oven to 350. Grease an 8x8 baking pan and set aside.

Mix together crushed graham crackers and melted butter until combined. Pour the crust into the pan and form it into the bottom of the pan. Bake for 5-6 minutes and set aside.

With a mixer, beat cream cheese until light and fluffy. Add in white sugar, brown sugar, vanilla, and cinnamon together until combined. One a at a time, add in the eggs, beating well after each addition.

Pour cheesecake mixture over crust and bake for about 20-25 minutes or until the cheesecake has set and is slightly jiggly in the center. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.

Meanwhile, over medium-high heat, cook cranberries, water, orange zest, orange juice, cinnamon stick, and sugar until the mixture boils and the cranberries start to break down.

Bring down to a simmer and cook for about 8-10 minutes or until the sauce begins to thicken and coats the back of a spoon.

Pull off heat and allow to cool (make sure to remove the cinnamon stick). Spread over cheesecake before serving.

Enjoy!