Combine 1/3 cup of sugar and 1 Tbsp cornstarch in a small saucepan over medium heat. Mix well. Add 1/2 cup plus 2 Tbsp cold water, and 2 cups fresh or frozen cranberries. Stir to combine.
Bring to a boil and reduce heat to low. Simmer for 10 minutes, remove from the heat, and set aside to cool.
Directions for the Graham Cracker Crust:
Combine graham cracker crumbs, sugar, salt, and butter in a large bowl. If using salted butter, leave out the salt. Mix to combine everything.
Press the graham cracker mixture into the bottom and up the sides of a 9-inch springform pan. Place in the refrigerator to chill while you make the cheesecake filling.
Directions for the Cheesecake Filling:
Add the cream cheese to a large bowl and beat with an electric mixer for a few minutes or until it is smooth, light, and fluffy. Add the sweetened condensed milk, vanilla extract, and lemon juice and beat until the mixture is smooth with no lumps.
To assemble, pour the cream cheese mixture into the pie crust. Smooth out with an offset spatula. Top with the cranberry mixture and carefully spread out evenly.
Cover and refrigerate for at least 4-hours and serve.
Notes: You can also make Easy No-Bake Cranberry Cheesecake ahead and store up to 2 days in the refrigerator before serving.[nutrition-label]