Preheat oven to 350°F. Mix together ginger snap crumbs, salt, and melted butter. Add to the bottom of a 9-inch spring form pan. Gently press into an even layer. Bake for 5 minutes.
Using an electric hand mixer, or stand mixer, beat together the cream cheese and sugar until no lumps remain. Beat in eggs, vanilla, and orange zest.
Pour batter over the crust and smooth into an even layer.
Top cheesecake batter with spoonfuls of the Spice Cranberry Jam. Use a toothpick or skewer to swirl into the cheesecake batter. Bake on a sheet pan for 30-35 minutes, or until the edges are starting to turn golden brown, and the cheesecake is puffed. The center will still have a bit of a jiggle to it.
Cool to room temperature, then transfer to the refrigerator to chill completely through, about 2-3 hours.
