To make the crust, preheat the oven to 350 degrees. Lightly grease a 9-inch tart pan.

In a medium bowl combine the flour, sugar, baking powder and salt. With a pastry blender, cut in the butter until the mixture resembles coarse sand.

Press the mixture into the prepared tart pan and place the pan on a baking sheet. Reserve 1/2 cup of the mixture for topping the cheesecake. Bake for 8-10 minutes. Set aside.

Meanwhile, start the cranberry sauce by combining all of the ingredients in a medium saucepan. Bring to a boil over medium-high heat. Continue to cook, stirring often, until the cranberries have burst and the mixture has thickened, 10-15 minutes. Set aside to cool.

To make the filling, beat the cream cheese, sugar and orange zest with an electric mixer until smooth. Add the egg and vanilla and mix until smooth.

Pour the cream cheese mixture in and even layer into the partially cooked crust. Dollop the cranberry mixture over the cream cheese. Swirl cranberry sauce into the cheesecake with a skewer or sharp knife.

Sprinkle the reserved crust mixture over the cheesecake and bake for about 30 minutes, or until the cheesecake is just set and the edges are golden.

Cool on a wire rack before transferring to the refrigerator. Refrigerate at least 3 hours before serving.