Heat the oven to 350°F. In a food processor, pulse the gingersnap crumbs, melted butter, and salt until the mixture holds together. (Or stir together in a mixing bowl.) Pat the mixture firmly into the bottom of a 9-inch springform pan, going up the sides if desired. Bake for 10 minutes, then set aside to cool. Reduce the oven temperature to 325°F.

Once the pan is cool to the touch, wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil, making sure there are no tears. Put the wrapped pan into a larger roasting pan. Bring a kettle or pot of water to a boil, then set it aside.

In a large bowl with an electric mixer, beat the softened cream cheese on medium speed until smooth, about 3 minutes. Add the sugar and beat for 1 minute. Mix in the Greek yogurt and vanilla, beating for another minute and scraping down the bowl as needed. Reduce the speed to low and beat in the eggs one at a time just until incorporated, being careful not to overmix. Pour the filling over the cooled crust.

Place the roasting pan with the springform on the lower third oven rack. Carefully pour the boiling water into the roasting pan so it comes about 1 inch up the sides of the springform pan.

Bake for about 1 hour and 30 minutes, until the center is almost set but still has a slight jiggle. Turn off the oven and crack the door. Let the cheesecake rest in the warm oven for 1 hour. Remove it, run a knife around the edge of the pan, and let it cool to room temperature. Transfer to the refrigerator and chill for at least 4 hours or overnight.

Take the cheesecake from the springform pan, place it on a serving plate, and spread the cranberry orange topping over the top right before serving. Cover any leftovers and store in the refrigerator.

In a medium saucepan over medium-high heat, bring the water and sugar to a boil. Add the cranberries, cover, and simmer for about 5 minutes, until the berries have popped. Remove from the heat and let cool to room temperature (chilling in the freezer briefly speeds this up).

Using a slotted spoon, lift the cranberries out of the syrup and place them on top of the cheesecake, leaving the excess liquid behind. Sprinkle with the orange zest.