Heat the oven to 350°F. In a food processor, pulse the gingersnap crumbs, melted butter, and salt until the mixture looks like wet sand. If you do not have a food processor, stir everything together in a large bowl. Press the mixture firmly into the bottom of a 9-inch springform pan, extending up the sides if you like. Bake for 10 minutes. Remove the pan from the oven and let the crust cool completely. Reduce the oven temperature to 325°F.

Once the crust is at room temperature, wrap the outside of the springform pan with two layers of heavy-duty aluminum foil, pressing the foil snugly against the base and up the sides so no water can sneak through. Place the wrapped pan in a large roasting pan or any pan that is wider than the springform. Bring a tea kettle or pot of water to a boil for the water bath and set it aside.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 3 minutes. Add the sugar and beat for 1 minute until well blended. Scrape down the sides and bottom of the bowl, then add the Greek yogurt and vanilla and beat for another minute. With the mixer on low speed, add the eggs one at a time, beating just until each one is blended. Do not overbeat. Pour the filling over the cooled crust.

Set the roasting pan with the springform pan on a rack in the lower third of the oven. Carefully pour the boiling water into the roasting pan so that it comes about 1 inch up the sides of the springform pan. Close the oven door.

Bake until the center is almost set but still has a very slight jiggle, about 1 hour 30 minutes. Turn off the oven and open the door slightly. Let the cheesecake rest in the warm oven for 1 hour. Remove the cheesecake from the oven, carefully run a thin knife around the edge, and let it cool to room temperature on a wire rack. Refrigerate for at least 4 hours or overnight.

When ready to serve, remove the springform rim and spoon the cranberry orange topping over the cheesecake. Store leftover cheesecake in a covered container in the refrigerator.

In a medium saucepan over medium-high heat, bring the water and sugar to a boil. Add the cranberries, cover the pan, and cook for about 5 minutes, just until the cranberries have all popped. Remove from the heat and let the topping cool to room temperature. To speed up the cooling, you can set the saucepan in an ice bath or transfer the mixture to a shallow dish.

Use a slotted spoon to transfer the cranberries to the top of the cheesecake, leaving the excess liquid behind. Sprinkle the fresh orange zest over the berries just before serving.