Step 1

Preheat oven to 350°.

Step 2

Spray a 9-inch springform pan with non stick cooking spray.

Step 3

Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.

Step 4

In a small bowl sift together the flour, baking powder and salt; set aside.

Step 5

Beat the egg yolks on high (about 3 minutes); slowly add 2 tablespoons brown sugar and the vanilla.

Step 6

Beat an additional 3 minutes or until the yolks become thick yellow ribbons.

Step 7

Add the flour mixture to the batter, blend just until combined; blend in the melted butter.

Step 8

Wash the mixing bowl.

Step 9

Add the egg whites and cream of tarter to the mixing bowl; beat on high until frothy.

Step 10

Gradually add the remaining brown sugar and continue beating until stiff peaks form (the peaks will stand up).

Step 11

Fold one third of the egg whites into the batter, then the remaining whites.

Step 12

Gently fold the ginger and cranberries into the bake batter.

Step 13

Gently spread the batter over the bottom of the pan; place in a large shallow baking pan.

Step 14

Bake 10 minutes or until gently touched in the center the cake springs back.

Step 15

Leave the crust in the pan and place on a wire rack to cool; leave the oven on while you prepare the cheesecake batter.

Step 16

The oven should still be set to 350° from the crust.

Step 17

Spoon the cranberry sauce into a small bowl, break it up with spoon, add 1 teaspoon of cornstarch, stir until smooth; set aside.

Step 18

Pour white chocolate chips into a small microwave safe bowl; heat in 30 second increments, stirring between each time until chips are melted and creamy; set aside.

Step 19

Place all the cream cheese into a large mixing bowl; cream until smooth.

Step 20

Add the sugar and vanilla; blend until combined, light and fluffy.

Step 21

Add the eggs, one at a time.

Step 22

Blend in melted white chocolate.

Step 23

Blend in the cream just until combined.

Step 24

Spoon filling over crust.

Step 25

Drop cranberry sauce in spoonfuls on top of the batter; slightly push down cranberry sauce into the batter with the spoon.

Step 26

Use a thin sharp knife to form red swirls.

Step 27

Place the cheesecake in the shallow baking pan in the oven.

Step 28

Fill the pan with hot water that comes about 1-inch up the side of the spingform pan.

Step 29

Bake until edges are light golden brown and the top is slightly golden tan with cranberry swirls (about 1 hour and 15 minutes.

Step 30

Remove the cake from the water bath, transfer to a wire rack, and let cool for 2 hours.

Step 31

Refrigerate until completely cold (preferably overnight).

Step 32

Add the butter to a mixing bowl; beat until light and creamy.

Step 33

Add the confectioners sugar, vanilla and milk.

Step 34

Beat to combine.

Step 35

Release the side of the springform pan.

Step 36

Gently spoon frosting on top of the cheesecake; spread to the edges.

Step 37

Sprinkle on the cranberries.

Step 38

Pour white chocolate chips into a small microwave safe bowl; heat in 30 second increments, stirring between each time until chips are melted and creamy.

Step 39

Use a fork and drizzle on top of the cheesecake in a back and forth motion.

Step 40

Store in refrigerator until ready to serve.