Add the cranberries, sugar, orange juice, and orange zest to a small saucepan. Cook over medium heat, stirring occasionally, for about 15 minutes until the berries burst and the mixture thickens into a sauce.

Press the sauce through a fine mesh sieve to remove the skins and seeds. For a more rustic texture, you can skip straining.

Use the back of a spoon or spatula to press firmly on the solids so all the liquid is extracted.

Transfer the strained sauce to a bowl and refrigerate for 1 hour until cold.

Preheat the oven to 325 degrees F.

Combine the graham cracker crumbs, sugar, and melted butter in a bowl, then press the mixture firmly into the bottom of an 8 or 9 inch springform pan.

Bake the crust for 15 minutes to help it hold together when slicing. If you prefer to skip baking, place the pan in the freezer while you prepare the filling.

Remove the baked crust from the oven and let it cool completely before filling.

Pour 2 tablespoons of cold water into a small bowl and sprinkle the gelatin evenly over the top. Stir briefly to combine.

Let the gelatin stand for 5 minutes to soften and hydrate.

Add 2 tablespoons of hot water and stir until the gelatin is fully dissolved. Set the bowl aside.

In a large bowl, beat the softened cream cheese with an electric mixer for 3 minutes until light, smooth, and fluffy.

Scrape down the sides and bottom of the bowl so every bit of cream cheese is evenly whipped.

Add the sweetened condensed milk, lemon juice, and dissolved gelatin. If the gelatin has set, microwave it for about 5 seconds to melt it again before adding.

Beat until all the ingredients are fully combined and the filling is smooth.

Pour half of the cheesecake batter over the cooled crust and spread it into an even layer.

Spoon about 1/3 cup of the cranberry sauce over the batter and use a knife to gently swirl it into the filling.

Carefully pour the remaining cheesecake batter over the swirled layer and smooth the top.

Spoon another 1/2 cup of cranberry sauce on top and swirl with a knife to create a marbled effect.

Tap the pan lightly on the counter to settle the filling and release any trapped air bubbles.

Refrigerate the cheesecake for 6 hours until fully set.

Run a thin knife around the edge of the pan, then release the springform ring and slice.

Beat the cold whipping cream on medium high speed, adding the powdered sugar halfway through, until stiff peaks form, about 2 minutes total.

Transfer the whipped cream to a piping bag fitted with a large star tip.

Pipe the whipped cream on top of the chilled cheesecake and garnish with sugared cranberries or fresh rosemary sprigs if desired.