Cut the lady fingers to the height of your 9" springform pan. Dip each lady finger quickly into the orange juice. Just pass it through the orange juice, you don’t want them to get soggy. Place around the edge of the pan, using the cut ends to make the bottom crust. Don’t worry if the bottom isn’t completely filled in, but you do want the outer rim to be complete.
In your mixer, beat the cream cheese until smooth and creamy. Add the bananas and beat until smooth.
Add the zest, mixing to combine. Add a little bit of the cream and incorporate it fully to lighten the cream cheese mixture. Continue to add cream, mixing until combined.
Beat on medium-high until the mixture holds medium peaks. Carefully spoon into prepared lady finger crust and spread until smooth. Refrigerate.
Meanwhile, make the cranberry topping by bringing orange juice, cranberries, and sugar to a boil over medium-low heat. Drop heat to low and simmer for 15-20 minutes, stirring frequently. If desired, blend the mixture until smooth.
Allow sauce to cool to room temperature for at least an hour while the filling is chilling.
Spread about half of the cooled cranberry sauce over the chilled filling and return to refrigerator until ready to serve. Use the rest of the cranberry sauce for serving or save it for other uses.