Prepare the Crust
Grease a 9-inch springform pan and line the bottom with parchment paper. Combine graham cracker crumbs, sugar, salt, and melted butter until fully mixed. Press the mixture into the bottom and slightly up the sides of the pan. Chill in the refrigerator while making the filling.

Make the Orange Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, orange juice, and orange zest, and mix well. In a separate bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two parts. Spread evenly over the chilled crust. Refrigerate while making the topping.

Make the Cranberry Topping
In a saucepan, whisk together sugar and cornstarch. Add cranberries, orange juice, and zest. Cook over medium-low heat until the cranberries pop and the mixture thickens slightly. Mash gently for texture, then remove from heat. Puree the mixture and strain to remove skins. Cool to room temperature, then spread over the cheesecake. Chill for at least 5 to 6 hours or overnight.

Prepare Sparkling Cranberries
Combine ½ cup sugar with water in a saucepan and simmer until sugar dissolves. Let cool for 10 minutes. Add cranberries and refrigerate for 30 to 60 minutes, stirring occasionally. Roll the cranberries in remaining ½ cup sugar and let dry on parchment for 30 to 60 minutes.

Whipped Cream and Final Assembly
Whip heavy cream with powdered sugar, vanilla, and orange zest until stiff peaks form. Pipe around the edges of the cheesecake. Garnish with orange slices and sparkling cranberries. Store in the refrigerator and serve chilled.