Preheat your oven to 350°F. Have a 9-inch springform pan or a cheesecake pan with a removable bottom ready.

In a food processor, pulse the gingersnap crumbs, kosher salt, and cinnamon. Add the melted butter in a slow stream and pulse just until the mixture is evenly damp, not wet or greasy.

Spoon the crumb mixture into the prepared pan and press it into an even layer across the bottom. Bake for 5 minutes, then set the crust aside to cool slightly.

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and cane sugar on medium-low speed until smooth, light, and free of lumps. Stop to scrape the bowl and paddle as needed.

With the mixer on low, beat in the eggs one at a time, then add the vanilla and fresh orange zest. Mix just until incorporated.

Pour the filling over the baked crust and smooth the top with an offset spatula. Rap the pan gently on the counter a few times to bring up any air bubbles.

Drop spoonfuls of cranberry sauce over the cheesecake batter. Use a toothpick or skewer to gently swirl the sauce into ribbons.

Set the pan on a rimmed baking sheet and bake for 30 to 35 minutes, until the edges are gently puffed and just starting to color. The center should still have a slight jiggle; it will continue to set as it cools.

Let the cheesecake cool completely on a wire rack, then cover and refrigerate for 2 to 3 hours, until fully chilled and set.

Release the sides of the pan, slice, and serve chilled. Cover and refrigerate leftovers for up to 2 to 3 days.

In a medium saucepan, stir together the cranberries, cane sugar, and orange juice. Cook over low heat, stirring occasionally, for about 10 minutes, until the sugar is dissolved and the berries start to soften.

Increase the heat to medium, add the cinnamon stick, and simmer until the cranberries pop and the sauce thickens, 10 to 15 minutes more. Remove from the heat and cool to room temperature.

Keep the sauce chunky or puree it until smooth before swirling. The sauce can be prepared in advance and refrigerated for several days.