1. Lightly grease the sides of a 9 inch springform pan and line the base with parchment paper.

2. In a bowl combine the graham cracker crumbs and granulated sugar, then stir in the melted butter until the mixture resembles wet sand.

3. Press the crumb mixture firmly into the bottom of the pan, using the base of a glass or measuring cup to compact and smooth the surface, then chill for 15 to 20 minutes.

4. Place the chopped white chocolate in a heatproof bowl and melt it gently over a double boiler or in short microwave bursts, stirring until smooth.

5. Set the melted white chocolate aside to cool to lukewarm so it is pourable but not hot.

6. In a large mixing bowl beat the softened cream cheese with the powdered sugar, vanilla extract, and salt until completely smooth and fluffy.

7. In a separate bowl whip the cold heavy cream to soft peaks so it is thick and billowy but still slightly droopy.

8. Whisk the cooled melted white chocolate into the cream cheese mixture until fully incorporated.

9. Gently fold the whipped cream into the white chocolate cream cheese mixture in two or three additions, keeping as much air in the filling as possible.

10. Spoon the cheesecake filling over the chilled crust and smooth the top with an offset spatula or the back of a spoon.

11. Cover the pan tightly and refrigerate the cheesecake for at least 4 hours or overnight until set.

12. To make the cranberry topping add the cranberries, granulated sugar, orange juice, orange zest, and water to a medium saucepan.

13. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer and cook for 8 to 10 minutes until the cranberries have burst and the mixture is thick and jammy.

14. Stir the cornstarch with a splash of water to make a slurry, then pour it into the simmering cranberries and cook for 1 to 2 minutes until glossy and slightly thickened.

15. Remove the cranberry topping from the heat and let it cool completely to room temperature.

16. Once the cheesecake is fully chilled release the springform ring and transfer the cheesecake to a serving plate.

17. Spoon the cooled cranberry topping over the cheesecake, spreading it to the edges and letting a few streaks drip down the sides.

18. Chill the topped cheesecake for another 30 minutes, then slice and serve.