Bring water and sugar to boil in a medium saucepan over medium-high heat. Add cranberries, orange zest and orange juice and cook for about 10 minutes.

Remove from heat and let cool to room temperature and store in the fridge. (You can make this a day in advance too)

Preheat oven to 160°C. Place graham crumbs in a bowl. Mix in butter and sugar.

Press mixture firmly into the bottom of a 8-inch spring-form pan (you can also use individual sized spring-form pans) and bake for 10 minutes, then remove and let cool.

Once cool, wrap the outside of the pan in 2 layers of aluminum foil, being sure that there are no gaps where water could seep through.

Reduce oven heat to 150°C.

Using an electric mixer, beat cream cheese on medium speed until smooth. Add the sugar and beat until well blended.

Add eggs, one at a time.

Add whipped cream, yogurt, orange zest and vanilla and beat for an additional minute.

Pour into prepared crust.

Place the spring-form pan in a roasting pan or any other pan that is big enough.

Pour boiling water in the larger pan to form a water bath around the spring-form pan (Bain Marie), so that it comes up about 1-inch around the spring-form.

Bake for about about 1 hour 20 min, or until center is almost set, with a slight jiggle.

Open oven door slightly and let cheesecake remain in oven for about 1 hour.

Then remove cheesecake from oven, let it cool and refrigerate at least 4 hours or overnight.

Remove spring-form rim, and top cheesecake with cranberry orange topping just before serving.