Heat the oven to 350 F. Have a 9 inch round springform pan or a cheesecake pan with a removable bottom ready.

Pulse the gingersnap crumbs, salt, and cinnamon in a food processor. Drizzle in the melted butter and pulse a few times until the mixture is evenly moistened, not greasy.

Transfer the crumbs into the prepared pan and press into an even layer. Bake for 5 minutes, then remove from the oven and set aside.

In a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium-low speed until light and creamy and no lumps remain. Scrape down the bowl with a spatula as needed.

Mix in the eggs on low speed, then blend in the vanilla and orange zest.

Pour the filling over the crust and smooth the top with an offset spatula. Tap the pan firmly on the counter a few times to release any air bubbles.

Drop spoonfuls of the cranberry sauce over the filling, then drag a skewer or toothpick through it to create swirls.

Place the pan on a rimmed baking sheet and bake for 30 to 35 minutes, until the edges are gently puffed and just beginning to color. The center should still wobble slightly; it will continue to set as it cools.

Cool the cheesecake to room temperature, then transfer it to the refrigerator and chill for 2 to 3 hours until fully set.

Release the sides of the pan and slice the cheesecake while chilled. Serve cold, and store leftovers covered in the refrigerator for 2 to 3 days.

Combine the cranberries, sugar, and orange juice in a medium saucepan. Cook over low heat, stirring occasionally, for 10 minutes until the sugar dissolves and the berries begin to soften.

Turn the heat to medium, add the cinnamon stick, and continue cooking until the cranberries burst, about 10 to 15 minutes more.

Let the sauce cool to room temperature. Leave it chunky for a rustic swirl or blend it until smooth. Make it ahead and keep it refrigerated for several days.