Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, sugar, cinnamon, and melted butter until evenly coated. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes until lightly golden. Set aside to cool.

Beat the cream cheese on medium speed for 2 minutes until completely smooth. Scrape the bowl. Add sugar; beat 1 more minute. Switch to low speed and add eggs one at a time, mixing just until each disappears. Stop the moment the last egg is incorporated.

Fold in the sour cream, vanilla, cinnamon, nutmeg, and flour with a rubber spatula — 8 to 10 gentle folds until just combined. Do not return to the mixer.

Wrap the outside of the springform pan in two layers of heavy-duty foil. Pour the filling over the crust and smooth the top. Tap gently on the counter 3 to 4 times to release air bubbles.

Set in a roasting pan. Pour boiling water around the springform pan to reach 1 inch up its sides. Bake 60 to 70 minutes — the edges should be set and the center should jiggle gently as one mass.

Turn off the oven. Crack the door 1 inch and leave the cheesecake inside for 1 hour. Then cool to room temperature on a wire rack. Cover loosely and refrigerate overnight (minimum 6 hours).

Make the cranberry topping: Combine cranberries, sugar, water, orange zest, and cinnamon in a saucepan over medium heat. Cook 8 to 10 minutes, stirring occasionally, until cranberries burst and the mixture thickens to a glossy consistency. Cool completely.

Assemble: Run a knife around the inside edge of the springform pan and release the clasp. Spoon the cooled topping over the chilled cheesecake. Refrigerate 30 minutes before slicing. Slice with a warm, dry knife.