First decide what kind of crust you want to use for your cheesecake, if it is Cranberry Cake be sure to bake that ahead of time, but you will only need 1/2 recipe for 1 layer of cake

Otherwise for traditional cookie crust ~ crush the cookies in a food processor to fine crumbs then add the melted vegan butter & process until it resembles wet sand

Pres the crust into the greased & parchment lined 7" x 2" cake pan and refrigerate until needed

If you are using the cake for the base, pace it into a greased & parchment lined cake pan that is 7" x 3"

Next prepare the cranberry compote In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.

Squeeze in the juice of the orange and the zest

Add the cranberries and then return to a boil.

Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.

Discard the anise pods and add the vanilla extract, then with a stick blender (or carefully transfer to a regular blender) puree to desired consistency. I like to leave my chunky.

Refrigerate to cool and it will thicken as it gets cold and you can prepare the rest of the cheesecake

For the cheesecake combine all the ingredients together in a food processor and process smooth, scraping the sides and making sure that is is ultra smooth.

Pour the batter into the prepared crust and then take approximately ¾ cup of the pureed cranberry compote and swirl through the batter *optional step if you prefer to use it all for the topping

Bake in preheated 350°F oven in a water bath for 1 hour.

After 1 hour turn the oven off and let it cool inside the oven for another hour.

Cool on the counter the rest of the way, then refrigerate for at least 4 hours before un-molding.

Prepare the optional mocha buttercream recipe for garnish and then use the remaining cranberry compote for the topping