1 (12 oz.) bag fresh cranberries
1 1/3 c. + 2 tbsp. sugar
2 lbs. cream cheese, room temperature
2 tsp. vanilla
4 eggs, room temperature
1 pt. sour cream, room temperature

In medium saucepan combine cranberries and 3/4 cup water. Bring to boil, stirring occasionally until cranberries pop and the mixture reduces to 1 1/4 cups (about 12 minutes). Remove from heat and stir in 1/3 cup sugar until dissolved.

Strain the mix through a coarse sieve and let the puree cool completely.

Preheat oven to 275 degrees. Butter and flour pan.

In large bowl, beat cream cheese with 1 cup sugar plus 2 tablespoons and the vanilla, at low speed until smooth. Beat in eggs, one at a time. Beat until blended. Stir in sour cream. Spoon 1/4 of remaining mix and puree. Avoid dropping puree in center of more than 1 layer. With blunt knife, cut through the batter in a swirling motion. Place pan on baking sheet and bake in lower part of oven for 1 hour. Turn off oven and leave for 1 hour. Remove from oven and cool for about 4 hours.