Preheat the oven to 325°F and line an 8x8" baking pan with parchment paper.

In a food processor, pulse pecans until finely ground. Add melted butter and 2 tablespoons honey. Pulse to combine, then press evenly into the bottom of the prepared pan.

Bake for 10 minutes. Remove from oven and let cool slightly while you prepare the filling.

In a small saucepan, combine cranberries, 2 tablespoons honey, orange juice, and orange zest. Cook over medium heat for 8–10 minutes, stirring often, until the cranberries have burst and the mixture thickens slightly. Let cool.

In a large bowl, beat softened cream cheese until smooth. Add Greek yogurt, ½ cup honey, cornstarch, and vanilla extract. Mix until creamy. Beat in the eggs one at a time until just combined.

Pour the cheesecake filling over the cooled crust. Spoon the cranberry mixture on top in small dollops, then gently swirl with a knife or toothpick for a marbled effect.

Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to fully set.