• Allow cream cheese to sit at room temperature for 1 hour, eggs for 30 minutes.
• Preheat the oven to 350*F. Butter a 9" springform pan and wrap it in foil, bringing the foil up over the edges to keep pan from leaking.

 Cranberry Filling:

• Whisk cold water, lemon juice and cornstarch together in small bowl.
• Combine cornstarch mixture with cranberries and sugar in pan over medium heat and stir. Bring to a boil stirring regularly. The mixture will thicken and turn more transparent as it boils. After it thickens and turns transparent it's done, this will take 2-5 minutes of boiling.
• Remove from heat and allow to cool while making the rest of the cheesecake.

Cheesecake Filling:

• Combine cornstarch, ¼ cup sugar and one package of cream cheese in a large bowl. Mix on medium low until well combined and smooth. Scrape down the sides every minute and mix 3-4 minutes total. Add the rest of the cream cheese one package at a time, for about one minute each, scraping down the sides after adding each one.
• Next add the sugar, ½ cup at a time, mixing well after each addition. Add the vanilla and mix to combine.
• Increase the mixer speed to medium high and add the eggs one at a time, mixing about 30 seconds with each added egg. Scrape the bowl after each additional egg. The mixture should be smooth and beautiful and creamy. See photo above for a texture visual.
• Melt the white chocolate: To ensure that it doesn't burn, break the chocolate up into small pieces (if using chips or wafers, this step is already done) and start with 30 seconds the first time. Mix with a spoon, even if it doesn't look like it will mix. Sometimes chocolate will melt on the inside and hold its shape. Microwave in 15 second increments afterwards, mixing after each time, until the white chocolate has fully melted. You may also consider using the double boiler method. Stir in the white chocolate until combined.
• Finally, add the whipping cream. Mix on medium speed only until just combined, being careful not to over mix.

Assembly:

• Combine crushed graham crackers and butter together in a bowl. Press into the 9" springform pan.
• Pour the cheesecake filling onto the crust.
• Spoon the cranberry filling onto the cheesecake filling in small spoonfuls. Using a damp finger, gently press the cranberry filling into the cheesecake filling. Don't be afraid to push some of them down in a ways. Then get a knife and swirl the fillings together using a figure 8 motion. Be careful not to do this too much or the cake will turn pink! See pictures above.
• Bake in a preheated oven in a water bath. Place the springform pan in a large pan and fill with water until water goes halfway up the pan.
• Bake for 70-80 minutes until it just starts to turn golden and jiggles slightly but has some stability when gently jiggled.
• Cool for 3-4 hours at room temperature before refrigerating. Refrigerate for 3 or more hours or overnight.

Sugared Cranberries:

• This step is optional and is mostly for decoration. Though they taste decent, the cheesecake is wonderful without them. The recipe we recommend is included in the notes section below.