Note: you want the ingredients to be well mixed, but not over beaten. If too much air is beaten into the batter, the cake will puff like a souffle as it bakes, and then fall dramatically and crack as it cools. Overbeating can also result in a thin batter that doesn't rise.
Heat oven to 300 F. Grease a 10-inch springform pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until creamy, about 30 seconds, on medium speed. Scrape the sides of the bowl and beater well.
Gradually add the sugar and flour, until smooth creamy, about 1 – 2 minutes. Beat in the vanilla paste. Beat in the eggs, one at a time, just until incorporated, scraping the sides of the bowl and beater after each addition.
On low speed, beat in the cream until just incorporated.
Scrape the batter into the pan and bake for 90 minutes, or until set.
Let the cake cool in the pan before unmolding. Top with cooled compote, then cover and refrigerate at least six hours before serving.
To Make the Compote
Place the cranberries and sugar into a medium-sized saucepan. Finely grate the zest from the orange and set aside. Add the juice from the orange and the water to the saucepan. Bring to a simmer over low heat; cook until the cranberries have popped and are soft, but still mostly intact.
Strain the mixture, saving both the berries and the liquid. Return the liquid to the saucepan and add the orange zest, honey, brandy, and cinnamon stick. Bring to a boil and reduce until the mixture thickens enough to coat the back of a spoon. Remove from the heat and cool to room temperature.
Remove the cinnamon stick. Gently stir the reserved cranberries into the sauce.
Cover the top of the cheesecake with the compote, cover and refrigerate.
