Preheat the oven to 350°F. In a food processor, pulse the crushed gingersnap cookies, melted butter, and salt until the mixture looks like damp sand. You can also stir them together in a bowl. Firmly press the crumbs into the bottom of a 9 inch springform pan, going slightly up the sides if you like. Bake for 10 minutes, then set aside to cool. Lower the oven temperature to 325°F.

Once the springform pan is cool, wrap the outside tightly with two layers of heavy-duty aluminum foil, making sure there are no seams or tears where water could get in. Place the pan in a large roasting pan or another wider pan. Bring a kettle or pot of water to a boil for the water bath and set it aside.

With an electric mixer, beat the softened cream cheese on medium speed for 3 minutes until completely smooth. Add the sugar and beat for another minute, scraping the bowl with a spatula. Add the Greek yogurt and vanilla extract and beat for one more minute. Add the eggs one at a time, mixing on low speed after each addition just until blended. Do not overbeat. Gently stir in the orange zest, then pour the filling over the cooled crust.

Place the roasting pan with the springform pan on a rack in the lower third of the oven. Carefully pour the boiling water into the roasting pan so it comes about 1 inch up the outside of the springform pan. Close the oven door promptly.

Bake for about 1 hour 30 minutes, until the center is almost set but still has a slight jiggle. Turn off the oven and crack the door. Leave the cheesecake in the warm oven for 1 hour. Remove it, run a thin knife around the inside edge of the pan, and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.

Just before serving, remove the springform ring and spoon the cranberry topping over the cheesecake. Store leftovers in a covered container in the refrigerator.

In a medium saucepan over medium-high heat, bring the sugar and water to a boil. Add the cranberries, cover, and cook for about 5 minutes, or until the berries have popped. Remove from the heat and let the mixture cool to room temperature.

Use a slotted spoon to lift the cranberries out of the syrup and arrange them over the top of the cheesecake. Sprinkle with the orange zest. The leftover syrup can be saved for another use.