Creating Cranberry Orange Cheesecake is straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).

2. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

3. Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Remove from the oven and let it cool slightly.

4. Make the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.

5. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, orange zest, and fresh orange juice until fully incorporated.

6. Pour Filling into Crust: Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.

7. Bake the Cheesecake: Bake in the oven for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.

8. Cool and Refrigerate: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight.

9. Prepare Cranberry Topping: In a saucepan, combine fresh cranberries, sugar, and water. Bring to a boil over medium heat, then reduce to a simmer. Cook until the cranberries burst and the mixture thickens, about 10-15 minutes. If you prefer a thicker consistency, mix the cornstarch with a bit of water and add it to the sauce, cooking for an additional few minutes.

10. Cool the Topping: Let the cranberry sauce cool before spreading it over the chilled cheesecake.

11. Serve: Once the cheesecake is chilled and the topping is cool, spread the cranberry sauce evenly over the cheesecake.