1. In a medium bowl, mix graham cracker crumbs and melted butter until evenly combined.

2. Press mixture into the bottom of a springform pan, smoothing flat. Chill for 10–15 minutes.

3. In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined.

4. Gently mix in the melted white chocolate until incorporated.

5. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into the cream cheese mixture gently.

6. Spread the filling evenly over the chilled crust. Smooth the top with a spatula.

7. Cover and refrigerate for at least 6 hours or overnight until firm.

8. Meanwhile, in a saucepan over medium heat, combine cranberries, sugar, and orange juice. Simmer 10–15 minutes until cranberries burst and mixture thickens. Let cool completely.

9. Once cheesecake is set, spoon cooled cranberry topping over the top.

10. Garnish with optional graham cracker crumbs or white chocolate shavings. Serve chilled.