Heat Oven to 475 degrees Fahrenheit
Place cream cheese, eggs, and sugars into the bowl of a food processor, pulse until combined. Pour heavy cream, vanilla paste, and kosher salt into the processor and blend for five minutes.
Line one 9” buttered springform cake pan with two sheets of buttered parchment paper placed perpendicular to each other, extending the paper from the top. Pour the batter into the lined pan.
Bake for 25 minutes, or until the cheesecake is deeply browned. Carefully remove from the oven and allow the cake to cool to room temperature.
Chill for five hours to allow the cake to fully set. To serve, let the cake come to room temperature and carefully remove the paper. Dip a sharp knife in hot water to warm, slice cake, and serve with winter compote.
Melt butter in a saucepan over medium heat, add diced pears, and cook for two minutes stirring frequently.
Sprinkle sugar over the pears, add cinnamon sticks, and vanilla paste and continue cooking until the fruit is al dente.
To serve, place cheesecake on a serving plate or cake stand, spoon compote around the edges. Garnish with dried oranges and sliced cranberries.