Cranberry preserves:
fresh cranberries 16 oz
1 cup granulated white sugar
1 teaspoon vanilla extract
1 12 cup graham cracker crumbs
14 cup granulated sugar
5 tbsp melted butter
1 tablespoon vanilla extract
Cheesecake Filling:
24 ounces softened cream cheese
a quarter cup heavy whipping cream
2 tablespoons sour cream
2 eggs
1 tablespoon vanilla extract
2 tablespoons corn starch
12 cup granulated white sugar
1 tsp vanilla bean
Dark Chocolate Mousse:
8 oz white chocolate baking bars (2-4 ounce bars)
8 ounces softened cream cheese
8 oz. whipped topping COOL Whip
(Optional) candied cranberries
cranberries, 8 oz.
1.5 cups water
1 and 1/2 cup sugar
1/2 cup sugar (superfine or regular)
Metric US Customary
Instructions
Candied Cranberries (overnight): In a sauce pot, combine water and 1 1/2 cups sugar over medium heat. Slowly whisk the liquid until the sugar is completely dissolved. Turn off the heat.
Allow the mixture to cool slightly before adding the cranberries. Stir in the cranberries, cover, and place in the refrigerator overnight.
In a colander, drain the cranberries.
In a small basin, combine 1/2 cup sugar and the cranberries. Keep aside until you’re ready to embellish.
Cranberry Jam in a Hurry:
Combine the cranberries, sugar, and vanilla essence in a sauce pot over medium heat. Cook cranberries, stirring frequently. Cook for 12-15 minutes, then remove from heat and set aside to cool fully.
Preheat the oven to 325°F and lightly butter a 9-inch springform pan. A large roasting pan that is larger and longer than the springform pan is required. (I use the disposable aluminum foil ones). If you’re worried about your springform pan standing up in water, you can wrap it in heavy quality aluminum foil from the bottom to the sides. (Before adding the crust and cheesecake batter, wrap the exterior of the springform in foil.)
Crust: Combine the graham cracker crumbs, sugar, melted butter, and vanilla in a mixing bowl. Stir vigorously until thoroughly combined. Spread the graham cracker mixture evenly across the bottom of the pan and about halfway up the side.
Half of the cranberry jam should be spread over the crust.
Cheesecake: Beat cream cheese and sugar on medium-high speed for 2 minutes, or until smooth.
Pour in the vanilla extract and sour cream. Mix until well blended.
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl and continue to beat until everything is combined.
Reduce the speed and add the corn starch. Pour in heavy cream while mixing on medium-low speed. Mix until everything is incorporated, then scrape down the edges and bottom of the basin and mix again until smooth.

Scrape the vanilla bean seeds into the cheesecake batter after cutting it lengthwise. Mix thoroughly until evenly distributed.
Spread the cheesecake batter evenly over the jam in the springform pan.
Place the roasting pan in the oven, followed by the cheesecake springform pan. Fill the roasting pan halfway with water, about halfway up the side of the springform.
70-75 minutes in the oven. Turn off the oven and partially open the oven door. Allow the cheesecake to rest for about 10 minutes before removing it from the oven (from the roasting pan and carefully peeling off the foil).
Allow it to rest for 20 minutes on the counter before gently separating it with a lubricated butter knife between the sides of the cheesecakes and the springform. (You don’t have to take the cheesecake out of the pan until you’re ready to add the topping.)
Allow cheesecake to cool for an hour.
Cover the top of the cheesecake with the leftover cranberry jam. Refrigerate the cheesecake after covering it with saran wrap. Refrigerate for at least 4 hours before serving.
Break up white chocolate bars and melt them according to package directions to make white chocolate mousse.
For a few minutes, beat cream cheese with an electric mixer.
While continuing to whip the cream cheese, drizzle in the melted white chocolate. Combine thoroughly.
Gently fold in the whipped topping until completely incorporated.
Cover the top of the cheesecake with white chocolate mousse. You can divide the mousse into two portions and garnish one with a frosting tip.
Spread candied cranberries on top of the white chocolate mousse if using.