To prepare the cranberry topping:

1. In a large saucepan over high heat, combine the chopped cranberries, sugar and water. Bring the mixture to a boil. Immediately reduce heat, and simmer, uncovered, for 3 minutes.
2. In a small bowl, whisk the cornstarch and orange juice until smooth. Stir the cornstarch-juice mixture into the cranberry mixture.
3. Bring the mixture to a boil, and cook while stirring constantly until the topping has thickened, about 2 minutes.

To prepare the cheesecakes:

1. Preheat oven to 325 degrees F.
2. Line 2 muffin tins with 12 paper liners each. Place a single vanilla wafer in the bottom of each liner.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar and lemon zest until the mixture is fluffy. Beat in 1 egg at a time until each is fully combined.
4. Spoon a tablespoon of the cheesecake batter into each cup. Top each cheesecake base with 2 teaspoons of the cranberry topping. Add another tablespoon of cheesecake batter to the top of each cup.
5. Place a small dot of the topping juice on the top of each cake, and swirl gently for decoration.
6. Bake the cheesecakes until set, about 30 minutes.
7. Transfer the tins to a wire rack, and allow to cool completely.