Preheat the oven to 350°F (175°C). Grab a mixing bowl and combine graham cracker crumbs, melted butter, and sugar. Mix until everything is well blended and forms a soft mixture.

Press the crumb mixture into the bottom of the pan, ensuring it's an even layer. Bake for 8 minutes until golden brown, then remove from the oven and let cool completely.

Beat the cream cheese and sugar in a large mixing bowl until smooth and creamy. Add in sour cream, orange zest, and juice, mixing well.

Add the eggs one at a time, mixing on low speed until just blended.

Fold in half of the fresh cranberries into the filling mixture. Pour the creamy batter over the cooled crust. Scatter the remaining cranberries on top.

Bake for about an hour until the edges are set, but the center remains slightly jiggly. Cool in the oven with the door ajar for one hour.

Chill in the refrigerator for at least four hours before slicing.

Garnish with additional orange zest or a sprinkle of powdered sugar before serving.