Combine the cranberries, sugar, orange zest, juice, and water in a heavy saucepan. Bring to a boil over medium-high heat.

Decrease the heat to medium-low, and simmer for 10 minutes or until the cranberries are soft and have begun to burst. Stir well, breaking up the berries as needed.

Set aside to cool. If you like, you can strain the cranberry sauce through a fine mesh sieve.

Combine the cookie crumbs, sugar, and melted butter until thoroughly combined. Press into the bottom and about 1 & 1/2 inches up the sides of an 8-inch springform pan.

Place the pan on a lined rimmed baking sheet to catch any potential leaks. Bake the crust for 10 minutes. Let it cool to room temperature.

Using an electric mixer on medium speed, beat the cream cheese, sugar, and orange juice until thoroughly combined and smooth.

In a separate bowl, use an electric mixer with a whisk attachment to whip the cream until stiff peaks form.

Stir about a third of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream, mixing just until combined.

Spread about half of the cheesecake mixture in the cooled crust. Dollop about half of the cranberry sauce in small portions over the top. Top with the remaining cheesecake mixture followed by the remaining cranberry sauce. 

Use a thin knife or wooden skewer to swirl the filling together.

Cover and refrigerate the cheesecake at least 6 hours until it’s firm. Carefully and slowly remove the sides of the pan, using a thin knife to help separate the cheesecake from the sides if needed.