Preheat your oven to 350°F (175°C). Make sure your cream cheese is softened to room temperature. Lightly grease a 9-inch springform pan. If using a store-bought graham cracker crust, remove it from its packaging and place it in the springform pan.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gently fold in the cranberries and pecans. Pour the filling into the prepared crust.
Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the wrapped pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Carefully transfer the roasting pan to the preheated oven.
Bake for 55-65 minutes, or until the edges of the cheesecake are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove the cheesecake from the water bath and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Before serving, gently run a thin knife around the edge of the cheesecake to loosen it from the pan. Carefully remove the sides of the springform pan. If desired, top with cranberry sauce. Slice and serve. Garnish with fresh cranberries and pecan halves for an extra touch of elegance.
