Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl until well blended.

Press the crumb mixture into the bottom of the springform pan and bake for 8 minutes until golden brown. Let cool completely.

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

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

Fold in half of the cranberries. Pour batter over the cooled crust and scatter remaining cranberries on top.

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

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