Cranberry swirl cheesecake with cranberry-blackberry compote

Purée
Cranberries, fresh or thawed	2 cups
Sugar	2/3 cup
Orange zest	2 tablespoons
Orange juice, freshly squeezed	2/3 cup
Cinnamon, ground	½ teaspoon
Nutmeg, freshly ground	¼ teaspoon
Vanilla extract	4 teaspoons
Crust
Vegetable oil spray
Butter cookies, finely ground	2 ¾ cups
Sugar	2 tablespoons
Cinnamon, ground	1 teaspoon
Butter, unsalted, melted	½ cup
Filling
Cream cheese, room temperature	32 ounces
Sugar	1 cup
Eggs	4
Sour cream	1 cup
Cream, heavy	½ cup
Vanilla extract	1 tablespoon
Compote
Blackberries, fresh or thawed	12 ounces
Cranberries, fresh or thawed	1 cup
Brown sugar, packed	¾ cup
Lemon zest, finely grated	2 teaspoons
Lemon juice, freshly squeezed	1 tablespoon
Cinnamon, ground	½ teaspoon
Nutmeg, freshly ground	¼ teaspoon
Vanilla extract	1 tablespoon

Purée

1. Combine all ingredients except vanilla in a heavy large saucepan, and bring to a boil over medium-high heat, stirring until sugar dissolves.
2. Reduce to medium heat, and cook until mixture thickens, stirring occasionally, about 5 minutes.
3. Cool slightly, and transfer to a processor.
4. Add vanilla; purée until smooth.
5. Strain into medium bowl; discard solids.
6. Cover with plastic, and chill at least 6 hours.

Crust

1. Spray 10-inch springform pan with 2 ¾-inch-high side with nonstick spray, and wrap with three layers of foil.
2. Blend cookies, sugar, and cinnamon in processor.
3. Add butter, blend until moist clumps form.
4. Press mixture onto bottom and up sides of pan.
5. Chill crust while preparing fillings.

Filling

1. Position rack in center, and preheat oven to 350°F.
2. Using electric mixer, beat cream cheese in a large bowl until fluffy.
3. Beat in sugar, and then beat in eggs, one at a time.
4. Mix in sour cream, whipping cream, and vanilla.
5. Spread 1/3 of filling over the crust, dollop 1/3 of purée atop, and repeat twice.
6. Using a butter knife, make a few zigzags cuts through batter to swirl purée and create the marbled design.
7. Place springform in a baking dish, and add 1-inch of water.
8. Bake for 1 hour 15 minutes; turn off and open the oven door, and then leave the cheesecake to rest for an hour.
9. Cool to room temperature, cut around pan sides to loosen.
10. Cover and chill overnight.

Compote

1. Combine all ingredients except vanilla in a heavy large saucepan, and simmer over medium heat until the mixture thickens, about 10 minutes.
2. Remove from heat, cool slightly, stir in vanilla, and then leave cool to room temperature.
3. Cover and chill for at least 6 hours.
4. Serve cheesecake slice with a couple of spoonfuls of compote.

Recipe from bon appétit Desserts.