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

Crust

• 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.

Cranberry Topping

• 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.

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.

Crumble

• 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