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1
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
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2
In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of prepared pan. Place pan on a
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3
. Bake at 350u00b0 for 10 minutes. Cool on a wire rack.
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4
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, orange juice, orange zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
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5
Bake at 325u00b0 for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
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6
Meanwhile, in a large saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 15 minutes. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir until thickened, about 2 minutes.
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7
Remove from the heat. Stir in orange zest; cool to room temperature. Cover and refrigerate overnight.
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8
Just before serving, remove sides of springform pan. Spoon cranberry topping over whole cheesecake or individual slices.
