Combine fresh cranberries, granulated sugar, orange zest, and water in a medium saucepan over medium heat. Bring to a boil and let simmer for about 10 minutes until cranberries burst and mixture thickens. Remove from heat and let cool.

Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together flour, brown sugar, cinnamon, baking powder, and salt. Cut in the softened unsalted butter until resembling coarse crumbs. Press into a greased pie dish and bake for 8 minutes until lightly golden. Let cool slightly.

In a large mixing bowl, beat cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing well. Add egg and cornstarch, mixing until homogeneous. Spread cheesecake filling evenly over the slightly cooled crust.

Spoon the cooled cranberry filling over the cheesecake layer, leaving a small border. Sprinkle the remaining crumb mixture on top.

Bake the assembled pie in the oven for 33-38 minutes until golden brown. Let cool at room temperature for 1 hour.

Refrigerate the pie for at least 2 hours before serving. Slice and enjoy!