Instructions:
- Preheat oven to 325°F (160°C). Line an 8x8 inch pan with parchment paper, ensuring an overhang. Wrap the outside of the pan tightly with heavy-duty foil to prevent water seepage.
- For the crust: Combine crushed cookies, 2 tablespoons of sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and cool slightly.
- For the swirl: Combine cranberries, ¼ cup water, and ¼ cup sweetener in a small saucepan. Simmer until berries burst (about 8 minutes). Stir in the cornstarch slurry and cook until thickened to a jam-like consistency. Remove from heat and let cool completely.
- For the filling: Beat the softened cream cheese until smooth. Gradually beat in the ¾ cup sweetener blend, followed by the Greek yogurt, vanilla extract, and lemon zest.
- Gently beat in the 3 eggs and 1 yolk one at a time, mixing only until just combined. Do not overmix.
- Pour the filling over the pre-baked crust. Dollop the cooled cranberry sauce over the top, then use a skewer or knife to gently swirl the cranberry mixture through the batter.
- Place the foil-wrapped pan inside a deep roasting tray. Carefully pour boiling water into the tray until it reaches halfway up the side of the cheesecake pan (water bath).
- Bake for 50–60 minutes, or until the edges are set but the center still has a slight wobble.
- Turn the oven off. Prop the oven door open slightly and allow the cheesecake to cool inside the residual heat for 1 hour.
- Remove from the water bath, let cool to room temperature on a wire rack, then chill in the refrigerator for a minimum of 4 hours, preferably overnight, before slicing into Skinny Cranberry Swirl Cheesecake Squares.