Pumpkin Cranberry Cheesecake With Gingersnap Crust

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10 tablespoons unsalted butter, melted

1/2 teaspoon salt

3 cups ginger snap cookies (about a 14 oz bag)

1 1/2 pounds (three 8 ounce packages) cream cheese, softened

1 1/4 cup sugar

3/4 teaspoon cinnamon

3/4 teaspoon ginger

3/4 teaspoon cardamom

1/4 teaspoon nutmeg

3 eggs

1 15 oz. can pumpkin puree

For the cranberry glaze

2/3 cup sugar

1 cup water

1 tablespoon orange zest

1 12 oz package fresh or frozen cranberries

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