Festive Cranberry Cheesecake (Print Version)

# Ingredients:

01 - 1/2 tablespoon vanilla extract.
02 - 16 ounces fresh cranberries.
03 - 1 cup sugar (white granulated).
04 - 5 tablespoons butter, melted.
05 - 3/4 cup heavy whipping cream.
06 - 1 1/2 cups crushed graham crackers.
07 - 1 tsp vanilla extract.
08 - 1/4 cup packed brown sugar.
09 - 24 ounces softened cream cheese.
10 - 2 tablespoons sour cream.
11 - 2 tablespoons cornstarch.
12 - 2 eggs.
13 - 8 ounces baking white chocolate bars (two to four-ounce sizes).
14 - 1 split vanilla bean (use the seeds).
15 - 8 ounces cream cheese, also softened.
16 - 1/2 cup sugar (white granulated).
17 - 8 ounces whipped topping (like COOL whip).

# Instructions:

01 - Mix melted butter, graham cracker crumbs, brown sugar, and 1 tsp vanilla extract thoroughly. Push this mixture into your pan’s base and slightly up the edges to form an even layer.
02 - Simmer the white sugar, fresh cranberries, and a little vanilla in a pan. Stir until berries burst and the mixture thickens like jam.
03 - Take half the cranberry mixture and spread it across the crust.
04 - Whip softened cream cheese and sugar together until creamy and smooth. Add eggs, sour cream, heavy cream, cornstarch, some vanilla, and the vanilla bean seeds. Beat it all until fully combined.
05 - Gently pour the cheesecake mixture on top of the crust and cranberry layer. Bake at around 325°F for about 50–60 minutes until the edges are settled, but the middle jiggles just a bit.
06 - Let everything cool until no longer warm. Add the second half of the cranberry jam on top. Cover it and leave it in the fridge for at least 4 hours.
07 - Break up white chocolate bars and melt according to package directions. Use a mixer to beat cream cheese until smooth, then slowly pour in the melted chocolate. Fold whipped topping in softly until combined.
08 - Layer the white chocolate mousse over the chilled cheesecake. You could use half to frost and save the other half for fancy piping designs.
09 - If you made candied cranberries, scatter them lightly over the mousse topping as decoration.
10 - If you’re feeling extra fancy and have some time, whip up candied cranberries. They’re a tasty snack or nice topping. Double the batch to have leftovers.

# Notes:

01 - Chill the dessert in the fridge for a minimum of 4 hours before serving.
02 - For a fancier look, pipe extra mousse on the top using a frosting tool.
03 - Skip the candied cranberries if you’re in a hurry—they aren’t a must.

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