Preheat oven to 350°F. Line a 9x9-inch baking dish with parchment paper, including up the sides for easy removal after baking.

In a medium bowl, combine graham cracker crumbs, butter, and sugar. Mix until the texture resembles wet sand.

Press the mixture firmly and evenly into the bottom of the prepared baking dish to form the crust. Set aside.

In a medium saucepan over medium heat, combine sugar, water, and orange zest. Stir until the sugar dissolves.

Add cranberries and cook for 25-30 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly. Remove from heat and let cool completely, about 1 hour.

As the cranberry topping cools, make the filling.

In a large bowl, using a hand mixer, beat cream cheese, eggs, sugar, vanilla, and salt until smooth and creamy.

Spread the cream cheese filling evenly over the crust.

Once the cranberry mixture is cool, dollop spoonfuls evenly over the cream cheese filling.

In a medium bowl, whisk together all-purpose flour, light brown sugar, and kosher salt. Stir in melted butter until a crumbly mixture forms.

Sprinkle the crumble topping evenly over the cranberry layer.

Bake the bars for 35-40 minutes, or until the center is set and the crumble topping is lightly golden.

Transfer the baking dish to a wire rack and let cool completely, about 1 hour. Then refrigerate for at least 1 additional hour before slicing and serving.

Serve chilled. Store leftovers covered in the refrigerator for up to 5 days.