Add your Craisins® to a bowl and top with warm water for about 15 minutes or until softened. Drain and discard the liquid. Adjust your oven rack to the center of your oven. Preheat the oven to 400°F. Butter (or spray) a 10” diameter springform pan. Line the pan with 2 wide sheets of parchment paper (this will bunch and form pleats in places and is expected). Make sure the parchment is large enough to extend beyond the rim by at least 2 inches all the way around the top. Butter (or spray) parchment and set this pan aside. Prepare the filling by first adding your softened cream cheese and sugar to a stand mixer and with a paddle attachment and mixing on medium speed until smooth. Scrape down the bowl with a rubber spatula halfway through to look for areas not being mixed. Mix for approximately 2 minutes or until the sugar is dissolved and the mixture has not visible lumps. With the mixer back on medium speed add the eggs one at a time waiting until the previous egg has been incorporated. Using a rubber spatula, scrape down the bowl making sure everything is mixed well. Switch the mixer to medium low and add the cream, salt, vanilla. Mix until well combined. With the mixer off, sift the flour into the cream cheese mixture. Mix this on low speed just until mixed. Give the bowl one last scrape with a rubber spatula. Pour the cheesecake batter into the prepared parchment lined pan. Drain the Craisins® and gently and evenly sprinkle them over the top of the batter. Some will sink but try to be gentle enough for them to stay on top. Bake the cheesecake for approximately 1 hour or until the top is a deep golden brown. Let the cheesecake cool slightly before removing from the pan (about 10-15 minutes). Once removed allow it to cool completely to room temperature. Slice and serve at room temperature. Optional/chef’s tip: It is even better if allowed to rest covered in the refrigerator overnight.