Combine cranberries, granulated sugar, orange zest, and water in a heavy saucepan. Stir thoroughly.

Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low.

Simmer for 10 minutes or until cranberries are soft. Afterward, set aside to cool.

Preheat the oven to 350°F (177°C). Grease a 9-inch glass pie dish and set aside.

In a large bowl, mix all-purpose flour, granulated sugar, light brown sugar, cinnamon, baking powder, and salt.

Add 2/3 cup softened unsalted butter to the dry ingredients. Blend using a pastry blender or fork until the mixture becomes crumbly.

Press approximately 2 cups of the crumbly mixture into the bottom and sides of the prepared pie dish. Bake for 8 minutes, then allow to cool.

For the topping, add 1 Tablespoon of melted unsalted butter to the remaining mixture. Combine using a fork, then set aside.

In a mixing bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth.

Incorporate the slightly beaten egg into the cream cheese mixture. Follow by mixing in the cornstarch.

Spread this mixture evenly over the crust in the pie dish.

Gently spoon the cranberry filling over the cheesecake layer, leaving about a 1/2-inch border around the edges.

Sprinkle the reserved crumb mixture over the cranberry layer.

Bake for 33 to 38 minutes, or until the topping is golden brown and the cheesecake layer is set.

Remove from oven and cool for 1 hour. Refrigerate for at least 2 hours before serving. Store in the refrigerator.