Cranberry Compote Topping:
Make the cheesecake pie: Place cream cheese in a stand mixer fitted with a paddle attachment. Beat on medium high speed until cream cheese is completely smooth. Add powdered sugar, orange juice concentrate, and vanilla to mixer and beat until smooth, about 2 minutes.
In a separate mixing bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture. Scrape filling into pie crust and refrigerate 2-3 hours until firm.
While pie chills, make the the cranberry compote topping: In a small saucepan, combine all compote ingredients and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and simmer compote until cranberries are broken down and sauce is thickened, about 10 minutes. Remove from heat and chill.
Once ready to serve pie, top pie with cranberry compote and spread to edges. Slice pie and enjoy!