To make the crust:

1. Preheat the oven to  163 Deg. C (325 Deg. F)
2. Place chocolate cookies, salt, and chocolate chips in a food processor and blend until you get fine crumbs. Add the melted butter until it pulls into clumps. Pour into a 9” springform pan and press an even layer firmly around, up the edge about 1”.  Bake for 8 minutes. Allow to cool completely.
3. Once it has cooled, wrap the pan with 2 layers of aluminum foil because you will bake in a water bath and it will prevent a soggy crust.

To make the filling:

1. Preheat the oven to 177 Deg. C (350 Deg. F).
2. In a large bowl, beat the cream cheese and sugar until fluffy. Add in the flour and mix.
3. Beat in the eggs, one at a time. Add the zest and the vanilla and make sure the filling is thoroughly combined. Pour into the crust.
4. Place the cheesecake into a large baking tray or roasting pan and add hot water high enough to be halfway up the springform pan. 
5. Place in the oven and bake in the water bath for 55 minutes. The center should be set, but it may move slightly.
6. Take cheesecake out of the water bath and cool completely. Once cooled, cover and place in the refrigerator overnight.

To make the topping:

1. Place sugar and 3 tablespoons of water in a medium saucepan and put over medium heat until the sugar dissolves.
2. Mix the cornstarch with the tablespoon of water and pour into the sugar. Increase the heat and bring to a simmer. Add cranberries and frequently stir until they start to pop, about 3-4 minutes. Add the zest from the orange and mix. Remove from heat and allow it to cool. Place in a container and let rest overnight in the refrigerator.
3. Run a knife around the side of the cheesecake and release the springform pan. Place on a plate and spoon the topping evenly. Place back in the refrigerator to allow it to sit for 1 hour.
4. Cut dried orange slices in half and place on top around the edge of the cheesecake.

Slice and enjoy!