In a medium saucepan, combine the cranberries, granulated sugar, orange juice, and orange zest. Cook over medium heat for about 15 minutes until the cranberries break down and thicken into a sauce. Strain the sauce and cool it in the refrigerator for at least 1 hour.

While the cranberry sauce cools, preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter, stirring until well mixed. Press this crumb mixture firmly into the bottom of a springform pan and chill in the freezer for 15 minutes.

Hydrate unflavored gelatin by dissolving it in cold water for about 5 minutes. Warm it until completely dissolved. In a large mixing bowl, beat the cream cheese until creamy, then mix in the sweetened condensed milk, lemon juice, and dissolved gelatin.

Pour half of the cheesecake filling over the cooled crust, then layer the cranberry sauce over this filling followed by the remaining cheesecake filling. Swirl more cranberry sauce on top for a marbled effect. Cover with plastic wrap and refrigerate for at least 6 hours.

Before serving, whip the cream with powdered sugar in a large bowl until stiff peaks form, about 2-3 minutes.

Remove the cheesecake from the refrigerator, release it from the springform pan, spread the whipped cream on top, and garnish with sugared cranberries or fresh mint leaves. Slice and serve chilled.