Cranberry Orange Cheesecake

Preheat oven to 350°F. Use a food processor to combine ground gingersnaps, butter, and salt. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool. Reduce oven heat to 325°F.

Once the pan reaches room temperature, wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, ensuring no water gaps. Place the pan in a larger roasting dish.

Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add the sugar and beat for an additional minute, then add Greek yogurt and vanilla, beating for an additional minute. Add eggs, one at a time, beating on low speed after each addition. Pour into crust.

Place the double pans in the oven on a shelf on the bottom third of the oven. Pour boiling water into the larger pan to form a water bath around the springform pan. Bake about 1 hour 30 minutes, or until center is almost set.

Turn oven off, open oven door slightly, and let cheesecake set in oven for 1 hour. Remove cheesecake from oven, run a knife around the edges, and let cool to room temperature. Refrigerate at least 4 hours or overnight.

Remove springform rim, and top cheesecake with cranberry orange topping just before serving. Store leftover cheesecake in refrigerator.

Bring water and sugar to boil in a medium saucepan over medium-high heat. Add cranberries, cover, and cook for about 5 minutes, or until the cranberries have all just popped. Remove from heat and let cool.

Use a slotted spoon to transfer cranberries to the top of the cheesecake, and sprinkle with the zest of one orange.