Combine the cookie crumbs, sugar and melted butter. Mix until the mixture is like wet sand. Now press the crumbs into a 9" Springform pan lined with wax paper.
Bake at 325° F (160° C) for 6 minutes. Then set aside to cool.
For the Filling
Beat the cream cheese and sugar until smooth. Add the orange juice and orange peel along with the vanilla and cinnamon. Gradually add in the beaten eggs and mix until smooth. Pour over the crust.
Bake at 325 F for 45 - 50 minutes. The center should be set, but still jiggly when moved. Cool on a wire rack for 30 minutes. Run a knife around the edges to release the edge. Cover and refrigerate over night.
For the Cranberry Topping
Toast and cool your pecans.
In a large saucepan, add the cranberries, sugar, and water and bring to a rolling boil. Reduce the heat to low and simmer for 3 minutes stirring constantly. Whisk together the cornstarch and orange juice and add to the cranberry mixture. Return to a boil and stir for 2 minutes until thickened.
Transfer to a bowl and cool completely. Stir in the toasted pecans.
Spoon the cranberry sauce over the cheesecake and serve.