Heat oven to 325°F. Coat a 9-inch springform pan with non-stick cooking spray.
In the bowl of an electric mixer, beat cream cheese and sugar. Add eggs, one at a time, sour cream, orange zest, flour, vanilla, and salt; set aside.
In a large bowl, mix together graham cracker crumbs, butter, brown sugar, cinnamon and salt. Press mixture into pan.
Pour filling over crust. Wrap bottom of pan in foil; place on a baking sheet. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
In a medium pot over medium heat, combine water, orange juice, and 1/2 cup sugar. Stir until sugar is dissolved, 3 to 4 minutes. Add in cranberries; toss until fully coated. Transfer onto parchment paper and let cool, about 15 minutes. When cool, toss in remaining sugar and top cheesecake. Serves 10.
Approximate Nutrient Analysis per slice:
600 calories, 34 g fat, 19 g saturated fat, 145 mg cholesterol, 450 mg sodium, 71 g carbohydrate, 1 g fiber, 62 g sugar, 7 g protein