Cranberry Spice Cheesecake

Preheat the oven to 325°F. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, flour, cinnamon, and nutmeg until well combined. Pour the mixture over the crust in the springform pan. Drop spoonfuls of cranberry sauce onto the cheesecake batter and swirl with a knife. Bake for 55-60 minutes or until set. Remove from the oven and allow to cool in the pan for 10 minutes. Run a knife around the edges of the pan to loosen the cheesecake. Remove the sides of the springform pan and allow the cheesecake to cool completely. Refrigerate for at least 2 hours or overnight before serving.