Preheat oven to 350 degrees. Line an 8x8 pan with foil or parchment paper.

In a bowl, add all crust ingredients and mix until everything is fully combined. Gather the mixture together into a ball and then beginning pressing the crust into the pan. Continue pressing the crust until it covers the bottom of the pan and is evenly distributed.

Bake the crust for 8 minutes or until crust is lightly golden and slightly browned around the edges. Remove crust from oven and let cool while prepping the other layers.

In a small saucepan pan, add all cranberry layer ingredients. Turn heat to medium-high and bring to a light boil (while stirring). Then, reduce heat to low-medium. Cover with a lid and let simmer for 5 minutes. Then, remove lid and let simmer another 5 minutes to thicken.

Turn off the heat and let the cranberry sauce cool completely.

In a large mixing bowl, add all cheesecake layer ingredients. Mix with an electric hand mixer or stand mixer until fully combined and the cheese has a whipped-like texture. Set aside.

In a food processor, add the pecans and pulse 3-4 times to crumble them (but not too much). Then, add all remaining ingredients and continue to pulse until the ingredients are well blended, but be careful not to pulse too many times or the texture will be too fine.

Once the crust has cooled, spread the cheesecake layer evenly over the crust. Then, spread the cranberry sauce layer over the cheesecake layer. Lastly, sprinkle the pecan crumble evenly over top.

Bake for 25-30 minutes or until the top layer is lightly browned. This is optional, but after 30 minutes, I like to broil it for 2-3 minutes to give the pecan crumble a slightly toasted look but be careful not to burn it.

Once done, remove from oven and let cool for 10 minutes at room temperature. Then, place it in the fridge to cool completely before cutting and serving. ENJOY!