Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper leaving an overhang on two sides.

In a medium bowl, combine graham cracker crumbs, melted butter, and 0.25 cup of sugar. Press the mixture firmly into the bottom of the prepared pan.

Bake the crust for 10 minutes. Remove from oven and let cool while preparing the filling.

In a small saucepan, combine cranberries, 0.25 cup of sugar, and orange juice. Cook over medium heat for 8 to 10 minutes until cranberries burst and the sauce thickens.

Press the cranberry mixture through a fine-mesh sieve into a bowl to create a smooth puree; discard the solids and set the puree aside.

In a large mixing bowl, beat the cream cheese and the remaining 0.75 cup of sugar until smooth and creamy.

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until just combined.

Pour the cheesecake batter over the pre-baked crust and spread evenly.

Drop small spoonfuls of the cranberry puree onto the cheesecake batter. Use a thin knife or toothpick to swirl the puree into the cheesecake.

Bake for 30 to 35 minutes, or until the edges are set and the center slightly jiggles.

Allow to cool completely at room temperature, then refrigerate for at least 4 hours before lifting from the pan and slicing into 16 bars.