Step 1

Start by making the graham cracker crust. I like to put the graham cracker sheets and butter in a food processor and pulse until fine crumbs. Press into a 9-inch springform pan and place in the freezer for at least 20 minutes.

Step 2

Make the white chocolate cheesecake filling. In a large mixing bowl, cream together cream cheese and sugar for 4 minutes or until light and fluffy. Add vanilla extract.

Step 3

Melt the white chocolate. When working with white chocolate, the key is to slowly melt it. You can use a double boiler or microwave method. If using the microwave, use only 50% power and cook in 30-second increments. After cooking it for 30 seconds, move to 15-second increments. White chocolate can burn easily! Add melted white chocolate and stir together.

Step 4

In a bowl, whip the heavy cream until stiff peaks form. Carefully fold into the cream cheese mixture making sure to not overmix and lose some of the volume of the whipped cream.

Step 5

Pour into the graham cracker crust, cover, and refrigerate for 6 hours or overnight.

Step 6

Make the cranberry jam. In a pot over medium heat, heat fresh cranberries, water, sugar, and cornstarch until it starts to simmer. Let it thicken and the cranberries soften and break apart, about 8-10 minutes. Stir often to make sure it doesn't burn on the bottom. Once it begins to thicken, remove from heat and add almond extract. Cover and place in the refrigerator.

Step 7

Make sugared cranberries. More details in the recipe card about how to make homemade sugared cranberries. Start by rinsing the cranberries under cold water. In a saucepan, combine sugar and water and heat over medium heat until sugar dissolves. Add the fresh cranberries to the saucepan with the simple syrup. Bring the mixture to a simmer for about 1-2 minutes. Using a slotted spoon, remove the cranberries from the syrup and drain on a wire rack for a few minutes. Allow them to cool slightly. Place sugar in a bowl. Roll the slightly cooled cranberries in the sugar until well coated. Let them dry out for about 1 hour.

Step 8

Whip homemade whipped cream for the topping. In a bowl, whip heavy cream and powdered sugar until stiff peaks form.

Step 9

To assemble, spread fresh cranberry jam over the white chocolate cheesecake filling. Spread a layer of whipped cream. Top with sugared cranberries. Pipe whipped cream around the edges, if so desired.