Preheat oven to 325°F (163°C). Combine crushed graham crackers, sugar, and melted butter in a mixing bowl. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
Beat cream cheese and sugar until smooth. Add vanilla extract. Mix in eggs one at a time, then blend in sour cream until silky.
Pour half the batter over the crust. Drop spoonfuls of cranberry sauce and swirl gently with a toothpick. Add remaining batter and repeat for a marbled look.
Bake for 55–65 minutes, until edges are set but center is slightly wobbly. Cool in the oven with the door cracked for 1 hour.
Cool completely at room temperature, then refrigerate at least 4 hours or overnight. Garnish with fresh cranberries before serving.
