Preheat the oven to 350°F (175°C). Line a 9x9-inch pan with parchment paper, leaving an overhang for easy removal. Lightly grease the pan.

In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar until the mixture holds together when pressed. Press the mixture firmly into the bottom of the prepared pan in an even layer. Bake for 8 minutes.

Remove from the oven and let cool while you prepare the cranberry swirl.

In a small saucepan, combine cranberries, sugar, and orange juice. Cook over medium heat, stirring occasionally, until cranberries burst and the mixture thickens, about 6 to 8 minutes. Mash slightly for a chunky sauce. Remove from heat and cool to room temperature.

In a large bowl, beat room-temperature cream cheese until smooth and creamy, about 2 minutes. Add sugar and beat until fully incorporated. Add eggs one at a time, beating gently after each addition. Mix in vanilla and sour cream until smooth and silky.

Pour the cream cheese filling over the warm crust and smooth the top with a spatula. Drop spoonfuls of the cooled cranberry sauce over the filling. Use a butter knife to swirl the cranberry sauce into the cheesecake layer, aiming for pretty swirls.

For the crumble, combine flour, granulated sugar, brown sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle the crumble evenly over the swirled cheesecake filling.

Bake at 350°F (175°C) for 25 to 30 minutes, or until the edges are set and the center is slightly jiggly like soft pudding. The crumble should be golden on top.

Turn off the oven, crack the door, and cool the bars in the oven for 30 minutes. Then transfer to a wire rack to cool completely to room temperature.

For best slices, chill in the refrigerator at least 3 hours or overnight.

Lift the bars from the pan using the parchment overhang. Slice using a sharp knife warmed under hot water for clean cuts. Serve chilled.

Pair with whipped cream or vanilla ice cream, and dust lightly with powdered sugar.