Heat the oven to 350°F. In a food processor, pulse the ginger snap crumbs, melted butter, and salt until evenly moistened. Alternatively, stir them together in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan, going slightly up the sides if you like. Bake for 10 minutes, then set aside to cool. Lower the oven temperature to 325°F.

Once the pan is cool to the touch, wrap the outside tightly with two layers of heavy-duty aluminum foil, making sure no seams or tears could let water inside. Place the wrapped pan in a large roasting pan. Bring a kettle or pot of water to a boil for the water bath, then set aside.

Using an electric mixer, beat the softened Neufchatel cream cheese on medium speed until completely smooth, about 3 minutes. Add the sugar and beat for 1 more minute. Scrape down the bowl, then add the Greek yogurt and vanilla and beat for another minute. Add the eggs one at a time on low speed, mixing just until each is incorporated. Avoid overmixing. Pour the filling over the cooled crust.

Put the roasting pan with the cheesecake on the lower third of the oven. Carefully pour the boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. Shut the oven door.

Bake for about 1 hour 30 minutes, until the center is almost set but still has a slight jiggle. Turn off the oven and crack the door open. Leave the cheesecake in the oven for 1 hour. Remove it, run a thin knife around the edge, and cool completely on a rack. Refrigerate for at least 4 hours or overnight.

Release and remove the springform ring. Spoon the cranberry orange topping over the cheesecake just before serving. Cover and refrigerate any leftovers.

In a medium saucepan over medium-high heat, bring the water and sugar to a boil. Add the cranberries, cover, and cook about 5 minutes, just until the berries pop. Take the pan off the heat and cool to room temperature.

Since the mixture will have extra syrup, scoop the cranberries out with a slotted spoon and arrange them over the cheesecake. Sprinkle with the orange zest.