Melt chocolate; set aside.
In small sauce pot, reduce orange juice by half, then add cranberries and continue reducing until slightly thickened.
In a food processor, blend cream, corn syrup, eggs, and vanilla until smooth. Gradually add cream cheese; once smooth add chocolate and half of cranberry glaze by hand. Remove and set aside.
In clean food processor blend together chocolate cookies and butter. Pack mixture into 9” Springform pan. Pour mixture over crust; bake at 325 degrees for 40-45 minutes, or until set.
Cool completely. Spoon remaining cranberry glaze over cheesecake. Serve.