Line the inside of a 7-inch cake pan with a large piece of greased aluminum foil (greased side facing up), pushing it into all the edges of the pan.

Crush the ginger snaps in a food processor and process into fine crumbs. Mix the crumbs with the butter and press the crumb mixture into the base of the cake pan. Refrigerate while you prepare the cheesecake batter.

Place the cranberries, sugar, cornstarch, orange juice and water in a small saucepan and bring to a boil. Simmer for 10 minutes, until the cranberries start to break down and the sauce has thickened slightly. Stir a few times during the cooking process breaking the cranberries with the back of a spatula. Let the cranberry sauce cool and then transfer them to a zipper sealable bag.

Using the paddle on your stand mixer with low speed, or the regular beaters on a hand mixer on low speed, or a food processor (scraping the sides of the processor bowl several times) blend the cream cheese until it is completely smooth with no lumps. When all the lumps in the cream cheese have disappeared, add the sugar, orange zest and orange juice. Blend to incorporate the ingredients and then add the eggs one at a time, mixing only to distribute the eggs evenly in the batter. Do not over-mix at this point.

Pour half the batter into the cake pan with the ginger snap cookie crust. Cut a corner off the zipper sealable bag with the cranberry mixture and drizzle half the mixture over the cheesecake in a zigzag pattern. Run a knife through the sauce, perpendicular to the zigzags to create a swirl look. Repeat with the remaining cheesecake batter and cranberries, making a pretty swirl pattern on top. Cover the pan tightly with more greased aluminum foil.

Place a rack in the bottom of the pressure cooker and add 2 cups of water. Lower the cake pan into the cooker using a sling made of aluminum foil (fold a piece of aluminum foil into a strip about 2-inches wide by 24-inches long). Fold the ends of the aluminum foil into the cooker and lock the lid in place.

Pressure cook on HIGH for 22 minutes.

Let the pressure drop NATURALLY and let the cheesecake sit in the turned off pressure cooker for one hour. Carefully remove the lid and transfer the cheesecake from the cooker to the counter using the aluminum sling or rack. Let the cheesecake come to room temperature and then remove the foil from the top of the cake pan. Blot any liquid that might have condensed on the surface of the cake, wrap it in plastic wrap and refrigerate for at least 8 hours.

Bring the cake to room temperature before serving, and garnish with orange slices and orange zest if desired.