Arrange a rack in center of oven; preheat to 350°. Lightly grease a 9" x 9" baking pan with cooking spray. Line bottom with parchment, leaving a 2" overhang on 2 opposite sides. Grease parchment with cooking spray.

Place crackers in a large resealable bag or food processor. Crush with a heavy skillet or pulse until fine crumbs form (you should have about 1 ½ c.). Transfer to a medium bowl. Add butter, granulated sugar, and salt and stir until mixture resembles wet sand. Press evenly into bottom of prepared pan.

Bake crust until golden brown, 10 to 12 minutes. Transfer pan to a wire rack and let cool.

In a medium pot over medium heat, bring cranberries, granulated sugar, orange juice, and ¾ c. water to a simmer. Reduce heat to medium-low and cook, stirring, until liquid has reduced and cranberries have burst and thickened, about 15 minutes.

Remove from heat. Stir in orange zest and vanilla.

In a medium bowl, whisk flour, brown sugar, cinnamon, and salt. Add pecans and butter and stir until mixture becomes crumbly.

Spread cream cheese filling over crust. Evenly dot surface with cranberry compote. Sprinkle with crumble topping.

Bake cheesecake until puffed and just set in the center, about 35 minutes. Transfer to a wire rack and let cool.

Cover pan and refrigerate bar until set, at least 1 hour and up to 5 days.

Using parchment overhang, lift out bar and transfer to a cutting board. Cut into squares.