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Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
Prepare the Cranberry Sauce:
In a small saucepan, combine the cranberries, granulated sugar, and water. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes.
Remove from heat and stir in the vanilla extract. Let cool.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the sour cream and vanilla extract until well combined.
Prepare the Fudge Swirl:
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each, until the mixture is smooth and melted.
Assemble the Cheesecake:
Pour half of the cheesecake filling over the prepared crust. Spoon half of the cranberry sauce and half of the fudge swirl in dollops over the filling. Use a knife to swirl the toppings gently.
Pour the remaining cheesecake filling on top and repeat with the remaining cranberry sauce and fudge swirl.
Tap the pan gently on the counter to remove any air bubbles.
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