Meanwhile, mix 1 tablespoon orange juice and cornstarch in a small bowl. Set aside.
In a small saucepan, combine cranberries, remaining orange juice and 1/4 cup sugar. Bring to a boil and then reduce heat and simmer for 6 minutes or until cranberries are softened, stirring frequently.
Stir in cornstarch mixture and cook 1 minute more or until thickened, stirring constantly. Remove from heat and stir in orange zest. Cool and then refrigerate.
When ready to serve, spread cranberry sauce over the top of the cheesecake.