Take the store-bought graham cracker crust and remove it from the foil tin. Crush it and put it into the springform pan. Using a measuring cup, press it the crumbs into the pan. Once you have the crust smooth and even, set aside.

If you are making your own crust, follow the directions accordingly.

Attach your mixing bowl to your stand mixer and attach the paddle. Add in the softened to room temperature cream cheese and the sugar.

Beat the sugar and cream cheese together until they are smooth and creamy. This will take 2 to 3 minutes. Turn off the mixer and using a spatula, scrape down the sides of the bowl.

Next add in the sour cream, the vanilla, and the heavy whipping cream. Turn the mixer on low and then turn on medium-high and whip for 2-3 minutes until the everything has combined together and is light and fluffy.

Then turn off the mixer and pour the cheesecake mixture onto the top of the crust.

Smooth the top of the cheesecake with a knife or offset spatula.

Cover with either foil or saran wrap and place in the fridge for at least 6 to 8 hours or preferably overnight.

To remove the cheesecake, use a knife to gently remove the cheesecake from the rim of the springform pan if needed.

Then top with the sugared cranberries and the rosemary.

Serve and enjoy!