In a large bowl, place the graham cracker crumbs, sugar, and melted butter, and mix well to blend. Place Parchment paper in the bottom of the Spring-form pan, and place the graham cracker crumbs on top of the parchment paper, and press evenly into the bottom of the pan.
Wrap the bottom of the pan and up the sides about 2 - 3 inches in aluminum foil. Place the Spring-form pan in the freezer.
In a heavy sauce pan, place the Ocean Spray canned Whole Berry cranberries, Jello, sugar and water, stir well, and bring to a boil. Turn down the heat, and add the fresh cranberries, and simmer for 10 minutes.
Add the corn starch, by mixing the corn starch with water (about 1/4 cup) until the corn starch is smooth. Pour the corn starch into the cranberry mixture, and stir.
Turn the heat up, and bring the cranberry filling to a boil; corn starch will make the cranberry mixture to look cloudy, but once the mixture starts to boil and thicken, it will become clear, and not cloudy. Once the filling boils, and thickens, take it off the stove, and let it cool in the pan.
In the mixing bowl of a stand mixer, mix the 5 - 8 ounce packages of softened cream cheese with the whisk attachment until it's smooth and creamy. Add about 1/3 of the heavy cream to the cream cheese, and blend. Scrape down the sides of the mixing bowl and blend again until the cream cheese is smooth
Add the sugar, powdered sugar, and vanilla, and blend until creamy. Add the corn starch, and the rest of the heavy cream, and mix until smooth and creamy. Add the eggs, and blend well. Place the mixing bowl in the refrigerator for 30 minutes.
Remove the Spring-form pan from the freezer, and pour half of the Cranberry filling over the graham cracker crumbs, and place the pan back in the freezer. After 15 minutes, remove the pan from the freezer, and remove the cheesecake from the refrigerator, and pour the cheesecake over cranberry filling in the Spring-form pan. Place the Spring-form pan in the middle of the Oven, at 350 degrees for 70 minutes.
Remove the Spring-form pan from the freezer, and pour half of the Cranberry filling over the graham cracker crumbs, and place the pan back in the freezer. After 15 minutes, remove the pan from the freezer, and remove the cheesecake from the refrigerator, and pour the cheesecake over cranberry filling in the Spring-form pan. Place the Spring-form pan in the middle of the Oven, at 350 degrees for 70 minutes.
Place a small shallow dish (4" X 6") half full of water, on the oven rack under the cheesecake; not on the same rack as the cheesecake, but on the rack underneath. After the cheesecake has baked for the 70 minutes, don't open the oven door! Turn the oven off, and leave the cheesecake in the oven for 1 hour. After 1 hour, remove the cheesecake, and place it on a wire rack to cool. After an hour, cover the cheesecake with parchment paper, and then a layer of foil, and place it in the refrigerator overnight. It must be refrigerated overnight in order for the filling to set.
Place the pan with the remainder of the cranberry filling in it, covered, in the refrigerator.
While the cheesecake is baking, make the cranberries for the sugared cranberries; In a sauce pan, place the 2 cups of water, 2 cups of sugar, and vanilla, and heat until the sugar is completely melted. Pour the fresh cranberries (washed) into the pan, and stir to mix. Turn off the heat, and set the pan aside to cool. When the cranberries are cool, place the pan in the refrigerator to soak the cranberries in the sugar and vanilla overnight. Do Not cook the cranberries - they need to be whole to sugar them.