Start by preheating your oven to 350°F (175°C). For the crust, mix the graham cracker crumbs, sugar, melted butter, and 1 tablespoon of orange zest until well combined. Press the mixture into the bottom of a 9-inch (23cm) springform pan, creating a thin, even layer. I've learned that using the bottom of a measuring cup helps achieve a compact and uniform crust, which is crucial for a stable base.

Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the compote. This initial bake is the secret to a crust that holds up to the creamy filling without getting soggy.

For the cranberry compote, combine cranberries, sugar, orange juice, and 1 teaspoon of orange zest in a saucepan over medium heat. Cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 10-15 minutes. I once rushed this step and ended up with a runny compote that bled into the filling. Let it simmer until it's just thick enough to coat the back of a spoon.

Strain the compote through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids. Allow the compote to cool to room temperature. This straining process ensures a smooth swirl in your cheesecake without the distraction of cranberry skins.

In a large bowl, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add the sugar and continue to beat until well incorporated. I've found that adding the sugar slowly prevents clumping and creates a smoother texture.

Mix in the sour cream, heavy cream, and 2 tablespoons of orange zest until just combined. Overbeating at this stage can introduce too much air, which might cause the cheesecake to rise and fall, leading to cracks.

Add the eggs, one at a time, mixing on low speed just until each is incorporated. Stir in the vanilla extract. It's important to mix gently to avoid overbeating the eggs, which can change the texture of the cheesecake.

Pour the filling over the cooled crust. Drop spoonfuls of the cranberry compote onto the filling, then use a toothpick or knife to swirl it into the cheesecake batter. The key here is a light hand; too much swirling can muddy the colors and flavors.

Wrap the bottom of the springform pan in foil and place it in a larger baking pan. Fill the larger pan with about an inch of hot water to create a water bath. This helps the cheesecake bake evenly and stay moist, preventing cracks.

Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This slow cooling process is another step to avoid cracks and ensure a smooth top.

Remove the cheesecake from the water bath and run a knife around the edge of the pan to loosen the cheesecake. This helps prevent the top from cracking as it contracts during the cooling process. Chill in the refrigerator for at least 4 hours, preferably overnight, to set completely.