Preheat oven to 350°F. Combine gingersnaps, melted butter, and salt. Press firmly into the bottom of a 9-inch springform pan.

Bake crust for 10 minutes. Remove and cool. Reduce oven temperature to 325°F.

Wrap the outside of the cooled pan tightly with two layers of heavy-duty foil. Place inside a larger roasting pan.

Beat cream cheese on medium speed for 3 minutes until smooth. Add sugar and beat 1 minute.

Add Greek yogurt and vanilla; beat until blended, scraping the bowl as needed.

Add eggs one at a time on low speed, mixing just until combined. Do not overbeat.

Stir in orange zest and pour filling into crust.

Carefully pour boiling water into the roasting pan to create a water bath about 1 inch deep.

Bake for about 1 hour 30 minutes, until edges are set and center slightly jiggles.

Turn oven off, crack door, and let cheesecake rest in oven for 1 hour.

Remove, run a knife around edges, cool to room temperature, then refrigerate at least 4 hours or overnight.

Bring sugar and water to a boil in a saucepan.

Add cranberries, cover, and cook for about 5 minutes until berries pop.

Remove from heat and cool completely.

Use a slotted spoon to top cheesecake with cranberries and finish with orange zest.