In a medium bowl, whisk together gingersnap crumbs, brown sugar, and salt. Add melted butter, stirring until combined. Using the bottom of a measuring cup, gently press crumb mixture into bottom and up sides of a 9-inch pie plate.
Bake until fragrant, about 10 minutes. Let cool completely on a wire rack. Reduce oven temperature to 325°F (170°C).
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until creamy, stopping to scrape sides of bowl. Add granulated sugar and flour, beating until combined. Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low; add sour cream and vanilla, beating until smooth. Beat in ¼ cup (80 grams) preserves and orange zest. Pour cream cheese mixture into cooled prepared crust.
Spoon remaining ¼ cup (80 grams) preserves into a pastry bag; cut a ½-inch opening in tip. Gently pipe preserves onto filling as desired. Using a wooden pick, carefully swirl preserves and filling.
Bake until edges are set and lightly puffed and an instant-read thermometer inserted in center registers at least 155°F (68°C), 40 to 45 minutes. Let cool completely on a wire rack. Refrigerate until cold and set before serving, about 3 hours. Cover and refrigerate for up to 3 days.
Notes
*We used Bonne Maman Fig Preserves.
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