Preparation

Make the crust

• Position a rack in the center of the oven and heat the oven to 325°F.
• In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter substitute; press into the bottom of a 9-inch springform pan. Bake for 10 to 15 minutes, or until slightly golden.

Make the cheesecake

• In a large bowl and using a hand-held electric mixer, beat together the cream cheese, sour cream, sugar, lemon juice, and vanilla until well blended. Add the eggs, one at a time, mixing on low after each addition until blended. Pour the mixture over the crust.
• Bake the cheesecake for 50 to 60 minutes, or until the center doesn’t move when you jiggle the pan and the edges are golden brown. Cool completely in the refrigerator (at least 2 hours), then loosen the cake from the pan. Refrigerate for 4 hours before serving.

Make the glaze

• Combine the cranberries, sugar, and cinnamon in a medium saucepan over medium-low heat. Cook until the cranberries have popped and the sugar has dissolved, stirring often, about 10 minutes. Once the mixture is reduced, remove the pan from the heat and stir in the lemon juice, salt, and bourbon. Season to taste with additional sugar and salt. Refrigerate the cranberry sauce until well chilled.

To serve

• Top the chilled whole cheesecake with the cranberry glaze, then slice and serve, or cut the cheesecake into individual slices and serve the cranberry glaze alongside.

  

Use gluten-free graham crackers and process into crumbs to make this cake gluten-free.