Step 1

Preheat oven to 325°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until set, 6-8 minutes. Cool on a wire rack.

Step 2

In a large bowl, beat cream cheese and sugar until smooth. Beat in juice, zest, vanilla and cinnamon. Add eggs; beat on low speed just until combined. Pour filling over crust.

Step 3

Return pan to baking sheet. Bake until center is almost set, 45-50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Step 4

In a large saucepan, combine cranberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until thickened, about 2 minutes.

Step 5

Remove from the heat; cool to room temperature. Stir in pecans. Spoon over cheesecake. Refrigerate until chilled.