White Chocolate Cranberry Cheesecake

• Preheat the oven to 350 °F . Line the bottom of a 9" cake pan or springform pan with a parchment paper round.

To make the Crust

• Combine 8 oz graham cracker crumbs, 2 oz granulated sugar and ½ teaspoon ground cinnamon in a small bowl. Pour the 3 oz butter (melted) over the crumbs and toss to combine. Dump the crumbs into the cake pan and press into an even layer. Bake the crust for 10 minutes until fragrant and lightly browned. Reduce the oven temperature to 325 °F.

To make the cheesecake batter

• Combine 16 oz cream cheese and 4 oz granulated sugar in a mixing bowl. Mix on medium speed to combine the ingredients, scraping the bowl often to avoid lumps. Once the mix is smooth, add 8 oz sour cream and 2 teaspoons vanilla extract and mix to combine. Stir in 8 oz white chocolate (melted).
• Whisk together 3 large eggs and 1 large yolk and add to the batter in three stages, scraping well after each addition
• Mix just until the eggs are combined, do not over mix. Pour the batter into the cake pan, rap the pan on the counter a few times to release air bubbles from the batter.
• Set the pan into a sheet pan or roasting pan. Set the pan into the middle rack of the oven and pour water to come at least ½ way up the side of the cake pan.
• Bake until the cake softly jiggles as a mass when the pan is shaken. Remove from the oven and cool for 5 minutes.
• Run a thin sharp knife that has been moistened with warm water around the sides of the cake to release it from the pan (this will prevent the cake from cracking while it cools). Refrigerate several hours or overnight.

White Chocolate Ganache

• Place 8 oz white chocolate in a bowl. Heat 4 oz heavy cream in the microwave until it is scalding hot. Immediately pour the cream over the chopped chocolate and let it sit for 2-3 minutes. Gently stir the ganache until it comes together and all the bits of white chocolate are melted.
• Hold the ganache at room temperature until ready to assemble the cake (this can be done the day before).

Assembly

• Remove the cold cheesecake from the refrigerator. If you used a spring form pan run a knife around the edges of the cake and release the pan. If you used a regular cake pan set the cold cake into a bowl of very hot water for 20-30 seconds to release the sides. Run a warm knife around the sides of the cake.
• Place a plate or cardboard cake circle on top of the cake pan. Immediately flip the cake over and remove the pan and the parchment circle. Flip the cake right side up onto a serving plate.
• Pour the White Chocolate Ganache into a mixer bowl and whip on medium speed until the ganache is aerated and has lightened in color. Immediately spread 3/4 of the ganache over the top of the cheesecake.
• Put the remaining ganache in a pastry bag fitted with a star tip and pipe a border of ganache around the edge of the cake. (see note)
• Spread 1 ½ cups of the cranberries onto the top of the cake. Reserve remaining cranberries to serve along side the cake or keep for another purpose.
• Keep refrigerated until serving. To make clean cuts, dip the knife in hot water then wipe clean between each cut.