Super-simple to make ahead and freeze! Loaded with cranberries and packed with the flavors of lemon.

• 1 ¼ cups graham cracker crumbs (about 8 cracker sheets)
• 4 tablespoons butter (1/2 stick), melted
• Zest of 1 large lemon, divided
• 1 (8 ounce) package cream cheese, at room temperature
• 1 cup granulated sugar plus 2 tablespoons, divided
• ¼ cup sour cream
• 1 large egg
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 cup fresh or frozen (not thawed) cranberries

DIRECTIONS:

1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
2. Stir graham cracker crumbs, butter and half the lemon zest together in a medium bowl.
3. Press the mixture firmly and evenly into the prepared pan.
4. Bake until lightly browned around the edges, about 10 minutes.
5. Let cool in the pan on a wire rack for at least 10 minutes.
6. Meanwhile, thoroughly whisk softened cream cheese, 1/3 cup sugar, sour cream (or yogurt), egg, lemon juice, vanilla, salt and the remaining lemon zest together in a medium bowl. (Alternatively, combine ingredients in a food processor and process until smooth; transfer to a medium bowl and set aside.)
7. Add cranberries and the remaining 2 tablespoons sugar to a food processor. Pulse until well chopped.
8. Add to the cream cheese mixture and stir until incorporated.
9. Pour the filling evenly over the baked crust.
10. Bake until the center appears to be just set, 35 to 40 minutes.
11. Cool to room temperature, then cover and refrigerate until cold, about 4 hours more.