Combine crust ingredients in a food processor and pulse until well mixed. Press into the bottom of a 9 x 13 baking dish. Bake for 10 min.
Meanwhile combine the cheesecake ingredients in the food processor (no need to wash the bowl). Process until smooth. Pour over the parbaked crust. Drop small spoonfuls of the cranberry sauce on top. Swirl gently with a knife.
Bake for 50 min or until the cheesecake only jiggled slightly in the center. Cool completely. Refrigerate for at least 2 hours before serving.