Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 cup of flour, 1/2 cup of sugar, and 1/2 cup of melted butter, mixing until crumbly. Line an 8x8-inch baking dish with parchment paper, then press the mixture evenly into the bottom. Bake for 10 minutes until golden.

In a medium saucepan, combine 2 cups of cranberries with 1/4 cup of sugar and the zest of one orange. Over medium heat, stir until the cranberries burst and the mixture thickens, about 10 minutes. Set aside to cool slightly.

In a large mixing bowl, beat together 8 ounces of softened cream cheese, 1/3 cup of sugar, 2 eggs, and the zest of another orange until smooth.

Pour the cheesecake mixture evenly over the baked crust. Spoon the cooled cranberry filling on top and swirl together.

Bake the assembled dish for 45-50 minutes until set. Allow to cool to room temperature.

Cover and refrigerate for at least three hours. Slice into bars when ready to serve.