n a large mixing bowl, sift together the flour, cocoa powder, sugar and salt. Add in chilled butter cubes and begin working the butter into the flour with your fingers until it resembles the texture of coarse sand. Make a well in the center of the mixture.
Whisk together the egg yolks and water. Pour into the well of the dry ingredients and begin to gently toss the mixture together with your hands, or with a fork until a ragged dough forms. Turn the dough out onto a work surface and gently press it into a disk. Wrap with plastic wrap and allow to chill in the fridge for 30 minutes.
Pre-heat oven to 350 degrees.
Once your dough has chilled, remove the plastic wrap and set on a floured surface. Dust the top with a little more flour and roll the pastry out to 1/4 inch thickness; dusting with flour as needed. Lift the rolled pastry into the a fluted 9 inch tart shell and gently press into the sides of the pan. Use your rolling pin to press off any excess at the top of the shell & get a nice clean edge. Prick the base and the sides of the tart with a fork liberally. Place in the bottom third of the oven to bake for 12 minutes. Remove from oven and allow to cool completely to room temperature. Meanwhile, prepare your cranberry swirl and cheesecake filling.
Cheesecake Filling & Cranberry Swirl
For the cranberry swirl: add cranberries, sugar, water and orange zest to a sauce pan. Bring to a boil over medium high heat and cook for 7 minutes. Remove from heat and allow to cool for five minutes before placing in a blender or food processor to blend until smooth. Set aside until ready to swirl.
For the cheesecake filling: Beat softened cream cheese until creamy and there are no lumps, being sure to stop to scrape down the sides of your bowl a few times. Add in sugar and beat until smooth and creamy. Add in vanilla and eggs, one at a time, beating until combined and scraping down the sides of the bowl before each addition.
Pour filling into prepared & cooled tart shell. Take spoon fulls of your prepared cranberry sauce and draw 6-7 horizontal lines across your cheesecake filling. Take a knife and run the tip through the lines of cranberry sauce in the opposite direction of the original lines. Repeat this process 2-3 times or until desired swirl is achieved.
Place in the center rack of your oven and bake at 350F degrees for 30-35 minutes or until the center of the cheesecake is set.
Allow to cool completely to room temperature & then refrigerate until ready to serve.