Step 1

Candied Cranberries (overnight):

Step 2

Combine water and 1 1/2 cups of sugar in a sauce pot, over medium heat. Heat the mixture until sugar is all dissolved, while stirring slowly. Take off heat.

Step 3

Let the mixture cool a bit before adding cranberries. Add cranberries, stir, cover and refrigerate overnight.

Step 4

Drain cranberries in a colander.

Step 5

Add 1/2 cup of sugar to a shallow bowl and coat cranberries is sugar. Set aside until ready to decorate.

Step 6

Quick Cranberry Jam:

Step 7

In a sauce pot, over medium heat, combine cranberries, sugar and vanilla extract. Mix well cook cranberries stirring often. Cook for 12-15 minutes. Take off heat and let it cool completely.

Step 8

Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)

Step 9

Crust:

Step 10

Mix the graham cracker crumbs, sugar, melted butter, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.

Step 11

Spread half of the cranberry jam over the crust.

Step 12

Cheesecake:

Step 13

Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.

Step 14

Add vanilla extract, and sour cream. Mix until combined.

Step 15

Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.

Step 16

Lower speed and add corn starch. While on medium-low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.

Step 17

Cut vanilla bean lengthwise and scrape out the seeds into the cheesecake batter. Mix well until incorporated throughout.

Step 18

Spoon all of the cheesecake batter into the springform, over the jam.

Step 19

Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.

Step 20

Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).

Step 21

Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to add topping.)

Step 22

Cool cheesecake for an hour.

Step 23

Spread remaining cranberry jam over the top of the cheesecake. Cover the pan with saran wrap and place the cheesecake in the refrigerator. Refrigerate for at least 4 hours before adding the mousse.

Step 24

White Chocolate Mousse:

Step 25

Break up white chocolate bars and melt them according the to package instructions.

Step 26

Beat cream cheese with an electric mixer for a couple of minutes.

Step 27

Drizzle in melted white chocolate while continuing to beat cream cheese. Mix well.

Step 28

Fold in whipped topping gently until all combined.

Step 29

Spread white chocolate mousse over the top of the cheesecake. You can separate the mousse in two batches and use one batch to decorate with a frosting tip.

Step 30

If using candied cranberries, spread them on top of the white chocolate mousse.