Sunny Priyan
For the crust, combine graham cracker crumbs, sugar, cinnamon, optional ground ginger, and melted butter, then press into the bottom of the pan.
Preheat the oven to 325°F (163°C), grease a 9-inch springform pan, and line the bottom with parchment paper.
Beat softened cream cheese with sugar, vanilla, and lemon juice until smooth, then mix in sour cream and heavy cream until creamy.
Add eggs one at a time, beating well after each, then mix in flour to get a smooth texture.
Pour the filling into the cooled crust, smooth the top, bake for 50-60 minutes until set. Turn off the oven, leave the cheesecake inside until it's completely cool.
Refrigerate cheesecake for at least 4 hours. Till then, simmer cranberries, sugar, and water until thickened, then stir in orange juice and vanilla, and let cool completely.
Once chilled, spread the cranberry topping over the cheesecake and serve garnished with fresh cranberries or mint leaves.