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 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 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 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 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 pan. Cover and chill in the fridge until firm, at least 4 hours and up to 3 days. Using the overhang, transfer cheesecake to a cutting board to cut into squares before serving.