Place one oven rack in the center of the oven, with another rack below it. Preheat the oven to 375. If desired, line the bottom of a 9-inch springform pan with parchment paper. Place the pan on a larger baking sheet.

In a bowl, combine the cookie crumbs, sugar and butter and stir to mix. Press the mixture into the bottom and halfway up the sides of the springform pan. Use a glass or the bottom of a measuring cup to firmly press the crumbs down.

Bake the crust for 7 minutes, then remove to cool.

In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the sugar and continue to beat on medium-high speed for 2 minutes. Add the eggs, one at a time, scraping down the bowl between additions. Stir in the orange zest and vanilla extract, then fold in the cranberries.

Pour the filling into the springform pan. Place an oven proof dish on the bottom rack in the oven, then place the baking sheet with the cheesecake on it on the top rack. Pour hot water into the dish on the bottom rack and close the oven door. Bake until the cheesecake is lightly browned on top and just has a slight jiggle in the center of the cheesecake, about 50 minutes.

While the cheesecake is baking, stir together the sour cream, sugar and orange zest. Once the cheesecake has baked, remove from the oven and pour the sour cream mixture on the top and spread to about 1/2” of the edges. Return to the oven and bake for an additional 5 minutes. Turn off the oven and crack the oven door open. Allow the cheesecake to cool completely in the oven before covering and transferring to the refrigerator to chill completely, 6 hours to overnight.

Combine the 1 cup of sugar and water in a small saucepan and cook over medium heat until the sugar is dissolved. If the water gets too hot and starts to boil, remove from the heat and allow to cool slightly, then add the cranberries. (You don’t want the cranberries to burst, which is why you don’t want the water too hot.) Pour the simple syrup and cranberries into a bowl and cover. Refrigerate overnight.

Drain the cranberries. Place the superfine sugar in a shallow bowl and add the cranberries. Shake to coat the cranberries with the sugar. Transfer to a surface lined with waxed paper and allow to dry for at least 1 hour.

When ready to serve, run a sharp knife around the inside of the springform pan and carefully release the outside of the pan. Serve topped with the sugared cranberries.