Preheat oven to 325 degrees Fahrenheit and grease a 9-inch springform pan.

Combine graham cracker crumbs, 0.25 cups sugar, and cinnamon with melted butter in a bowl.

Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes.

In a large bowl, beat the cream cheese and remaining 1 cup sugar until smooth and creamy.

Incorporate the sour cream and vanilla extract until fully blended.

Add eggs one at a time on low speed, mixing only until just combined to avoid incorporating excess air.

Pour the batter over the cooled crust and bake for 65 to 70 minutes until the edges are set but the center remains slightly jiggly.

Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour.

Remove from oven and refrigerate for at least 6 hours or overnight.

In a saucepan, combine cranberries, orange juice, and remaining sugar; simmer for 10 minutes until thickened.

Cool the cranberry compote completely, then spread over the chilled cheesecake and garnish with orange zest before serving.