Preheat the oven to 325°F (160°C).

Prepare the crust by mixing graham cracker crumbs, melted butter, and a pinch of sugar in a bowl.

Press the crust mixture into the bottom and sides of a 9-inch springform pan evenly.

Bake the crust for 10 minutes until lightly golden, then set aside to cool.

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, mixing until just incorporated, followed by the vanilla, cinnamon, and nutmeg.

Pour the cheesecake mixture into the cooled crust, smoothing the top with a spatula.

Bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

Prepare the cranberry sauce by simmering cranberries and orange juice until the berries burst and the mixture thickens.

Once the cheesecake is set, spread the cranberry sauce over the top before serving.