Spray the bottom and sides of a spring form pan with some non-stick cooking spray (this was a 9" pan), and preheat your oven to 350F.

In a small bowl, add the melted butter to the graham cracker crumbs and mix well.  Pat the crumb mixture in an even layer on the bottom and up the sides of the spring form pan; you should have enough to cover the bottom of the pan and almost halfway up the sides.

In a large mixing bowl, beat the eggs.  Next, add the sugar, maple extract, vanilla, salt, and cinnamon, continuing to beat the eggs until all ingredients are combined.  Now, add the cream cheese and beat until everything is well blended.  

Note: the cottage cheese will remain somewhat chunky.  Don't worry about it.

Pour the cottage cheese and egg mixture into the prepared pan and bake for 30 minutes.  Remove the pan from oven and increase the tempurature to 475F.

In another mixing bowl beat the sour cream, sugar, and almond extract.  Pour the sour cream mixture over the warm cake and return the cake to the hot oven for 5 more minutes.

Cool pan on a wire rack, then chill in the refrigerator.  When it's cold and you're ready to serve it, remove the side of the pan and top slices with the cranberry jam.

In large saucepan, heat the cranberries, sugar, and vanilla, stirring very frequently.  The berries will burst and the sauce will thicken up a LOT in the pan, and even more after it's been chilled.  For best results, stir it up a bit before topping the cake so you don't end up with a ball of jam.