Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides. Spray with nonstick cooking spray.

In a food processor, pulse the chocolate graham crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes. Place on a cooling rack to cool completely. Maintain oven temperature.

Place the cranberries, sugar, zest, liqueur, and water in a saucepan. Bring to a boil and cook for 6 to 8 minutes, or until the cranberries burst and the mixture is thickened and syrupy. Cool for 20 minutes. Using a mini food processor, blender, or immersion blender, puree mixture until smooth, adding a little more water to thin out if necessary. You want this mixture to be a similar thickness and consistency to the cheesecake batter.

In a large bowl, use an electric mixer to beat the cream cheese, sugar, and vanilla at medium-high speed until completley smooth. Add the eggs, one at a time, and beat until combined. Add the flour and salt and beat until combined. Be careful not to overbeat.

Pour the cream cheese mixture over the cooled crust. Drop teaspoon-sized dollops of the cranberry mixture onto the cream cheese mixture and swirl with a butter knife. Bake at 350°F until the edges are slightly golden and the cheesecake is set but still slightly jiggly in the center, about 35 to 40 minutes. Do not overbake.

Place the cheesecake on a cooling rack to cool completely in the pan. Once cooled, cover and chill in the fridge until firm, at least 4 hours and up to 3 days. Using the overhang, transfer the cheesecake to a cutting board to cut into squares before serving.