13.4 oz pkgcheesecake flavored puddingvanilla will work, too
crust of choice in 9 inch springform pan*
In a small saucepan, heat the cranberries and granulated sugar until the cranberries soften. Mash the cranberries until a jam forms. Allow the jam to cool completely before moving on to the next step.
Whip together the cream and sugar until stiff peaks form. Set aside.
In a separate bowl, mix together the cream cheese and slowly add in the pudding mix (just the powder!) until completely incorporated and smooth.
Add the whipped cream to the cream cheese mixture and beat until smooth.
Fill the crust, alternating between the cheesecake filling and cranberry jam until both elements are gone.
Use a silicone spatula to smooth the top and refrigerate until serving!
For best results, let it chill in the fridge overnight before slicing! Alternatively, you can freeze for 2-3 hours to quickly set the cheesecake.
To make crust- combine 2 cups crushed graham crackers (approx 2 sleeves), 6 tbsp melted butter and 1 tbsp sugar. Press firmly into the 9 inch springform pan, covering the bottom and up the sides. Freeze until ready to add the filling.