Place cream cheese in a large mixing bowl and mix with an electric mixer until creamy.
Add sugar and process on low until combined.
Add flour, yogurt, vanilla, orange zest and orange juice and process on low until smooth.
Add eggs and mix on low until completely incorporated.
Pour the batter over baked crust. Tap the roasting pan on the counter few times (gentlto release any air bubbles from the batter.
Place the pan with the springform pan in the oven. Pour enough water into the roasting pan to come at least 1 inch up the sides of the springform pan but not over the foil.
Bake 1 hour and 20 minutes. Replace water after first 50 minutes of baking.
When the times is up, turn of the oven leaving the cheesecake inside for one hour. Leave the oven door slightly ajar (I stick a wooden spoon in the oven door).
Cool the cheesecake completely on the counter.
Refrigerate for at least 4 hours, preferably overnight.
When chilled completely, spoon cranberry sauce over the cheesecake and spread evenly.
Slice and serve.
Refrigerate any leftovers in a closed container, for up to 3 days.