Mix the finely ground graham cracker crumbs, melted butter, brown sugar and cinnamon until blended. Press into the bottom of the springform pan.
To Make the Filling:
Beat the cream cheese, sugar and vanilla together in a stand mixer using a paddle attachment. Add the eggs. one at a time, mixing on low speed until just blended. Add the sour cream and mix again. Pour the filling over the prepared crust.
Bake the cheese in a 325-degree oven for about an hour, or until the center is almost set. Let the cheesecake cool on a rack for 15 minutes. Then run a knife around the pan rim to loosen the cake; cool before removing rim. Refrigerate cheesecake 4 hours.
In a medium saucepot over medium heat, combine water, orange juice, and 1/2 cup sugar. Stir until the sugar is dissolved, about 4 minutes. Then add the cranberries; toss in the sugar mixture until fully coated. Transfer the cranberries onto parchment paper and let them cool, about 15 minutes. When cool, toss them in the remaining 1/4 cup sugar and top the cheesecake.