• Line a 9"m springform pan with parchment (I pinch it in between the two pieces for easy removal).
• In a medium bowl, whisk together the graham crumbs and melted butter. Press into the bottom of the prepared pan.
• In another medium bowl, combine chocolate and ½ cup cream and microwave in 30-45 second intervals, stirring each time, until melted and smooth. Set aside.
• In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla and beat again until smooth, scraping down the sides as needed.
• Add the melted white chocolate and beat on low speed until combined.
• In a separate bowl, beat the remaining 1 cup cream on high until stiff peaks form. Add to the cream cheese and fold in with a spatula or beat on low speed until combined.
• Spread into prepared crust and refrigerate.

Cranberry Sauce

• In a large skillet, stir together cranberries, ½ cup water and sugar.
• Cook over medium-high heat, stirring often, until it reaches a low simmer, then reduce heat to medium. Cook until sugar is dissolved and cranberries have softened slightly, about 8-10 minutes.
• Stir together remaining 1 tablespoon water and corn starch. Add to the simmering liquid and stir vigorously until thickened. (You can mix up additional corn starch slurry if it is not as thick as you would like).
• Taste the sauce and adjust sweetness to your tastes as desired (I like my sauce a little tart since the cheesecake is sweet).
• Remove from the heat and allow to cool to room temperature before spreading over the cheesecake.
• Continue chilling for a minimum of 8 hours total, or overnight, before slicing and serving.