Preheat the oven to 350°F. Use a food processor to pulse the gingersnap crumbs, melted butter, and salt until the texture is like damp sand. Alternatively, stir everything together in a large bowl. Press the mixture firmly into the bottom of a 9 inch springform pan, building up the sides a little if desired. Bake for 10 minutes, then remove from the oven and let cool. Lower the oven temperature to 325°F.

When the crust has cooled to room temperature, wrap the outside of the springform pan with two layers of heavy duty aluminum foil, making sure there are no holes or seams where water could leak in. Place the wrapped pan in a large roasting pan or rimmed baking dish. Heat a tea kettle or saucepan of water to a boil for the water bath, and set it aside.

With an electric mixer, beat the softened cream cheese on medium speed for 3 minutes, until completely smooth. Add the granulated sugar and beat for another minute. Mix in the Greek yogurt, vanilla, and orange zest, beating for 1 minute more and scraping down the bottom and sides of the bowl halfway through. Add the eggs one at a time, beating on low just until incorporated after each addition. Be careful not to overmix. Pour the filling over the prepared crust.

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

Close the oven door and bake for 1 hour 30 minutes, or until the center is nearly set but still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. Then remove the cheesecake from the oven and run a thin knife around the edge to loosen it from the pan. Let it cool fully to room temperature before refrigerating for at least 4 hours, preferably overnight.

Remove the springform rim just before serving. Spoon the cranberry orange topping over the top of the cheesecake. Refrigerate any leftovers in a covered container.

In a medium saucepan, bring the water and sugar to a boil over medium high heat. Add the cranberries, cover the pan, and cook for about 5 minutes, until all the cranberries have popped. Remove from the heat and let cool completely. To speed this up, you can pop the berries in the freezer for a few minutes.

Using a slotted spoon, transfer the cranberries to the top of the chilled cheesecake, letting the excess syrup drain away. Sprinkle the grated orange zest over the berries just before serving.