In a heavy saucepan, combine the fresh cranberries, 7 tablespoons of sugar, grated orange zest, and water. Stir to mix well.

Bring the mixture to a boil over medium-high heat. Once boiling, lower the heat to medium-low and simmer for about 10 minutes until the cranberries are tender. Remove from heat and set aside to cool.

Preheat your oven to 350°F and grease a 9-inch glass pie dish.

In a large bowl, combine the all-purpose flour, granulated sugar, light brown sugar, baking powder, salt, and cinnamon. Whisk these dry ingredients together thoroughly.

Add the softened butter to the bowl and mix using a pastry blender or fork until the mixture resembles coarse crumbs.

Press about 2 cups of this crumbly mixture firmly into the bottom and up the sides of the prepared pie dish to form the crust.

Place the crust in the oven and bake for 8 minutes until lightly set. Remove and let cool while preparing the filling.

In a mixing bowl, beat the softened cream cheese until smooth.

Gradually add the sugar and vanilla, mixing until well combined.

Blend in the slightly beaten egg followed by the cornstarch until combined, ensuring not to overmix.

Spread the cream cheese filling evenly over the cooled crust.

Spoon the cooled cranberry filling over the cream cheese layer, leaving a half-inch border around the edges.

Sprinkle the reserved crumb topping evenly across the cranberry filling.

Place the pie in the preheated oven and bake for 33 to 38 minutes until the top is golden brown and the cheesecake filling appears set.

Once baked, let the pie cool for one hour, then refrigerate for at least 2 hours before serving.