If the sauce is drying and sticking to the bottom of the pan, add one tablespoon of water, or more as needed.

Remove the sauce from the heat and pour into a bowl.

You can also pour the sauce into a fine-mesh strainer over a bowl, to retain the skins of the cranberries. Press the cranberries down in order to obtain as much sauce as possible. Scrape the bottom of the strainer because a lot of the sauce will accumulate there.

Cover with plastic wrap directly on the surface to prevent a skin from forming.

Preheat the oven to 325ºF.

Place the Oreos in the food processor and process until they become a fine powder. Add the melted butter to the Oreos and stir to combine.

Pour the mixture on the bottom of a 9” or 8” springform pan or cheesecake pan. If using an 8” pan, it must be deep.

Use a spatula to press the crumb up the sides of the pan. Press hard to make the crumb stick to the sides. If it falls off, just keep repeating and working the crust up the sides of the pan

Then use a cup to press the crust on the bottom of the pan. You can also use the sides of the cup to press the crust on the sides.

Melt the white chocolate in a microwave-safe bowl for 20 seconds intervals, stirring in between, until all the chocolate is melted and smooth. Set it aside to cool down for at least 10 minutes.

Add the granulated sugar to the bowl and beat for 2 minutes at medium speed.

Scrape the bowl and beat for another 30 seconds.

Add the sour cream and mix to combine. Scrape the bowl.

Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.

Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.

Along with the last egg, add the vanilla and the salt.

Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.

Pour one third of the cheesecake batter on the bottom of the baked and cooled crust.

Add about one third of the cranberry sauce in spoonfuls on top of the batter.

Use a knife or a spatula to swirl the sauce into the cheesecake batter gently. You don’t want to completely blend them together.

Pour another third of the cheesecake batter on top of the swirled batter and sauce.

Pour another third of the cranberry sauce in spoonfuls on top of the batter. Swirl it gently with a spatula or knife.

Wrap the bottom of the pan with a few layers of foil.

Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes. Baking time can vary depending on the pan you are using, and depending on your oven. Don’t go by time, go by the jiggle test.

To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.

Turn the oven off, and leave the cheesecake in there for 1 hour.

Remove the cheesecake from the oven, let it cool down. Don’t remove the ring of the pan yet, place the cheesecake in the fridge to chill for at least 6 hours.

Place the chopped white chocolate in a bowl. Pour the hot cream over the chocolate. Let it stand for a minute. Whisk until the chocolate has completely melted with the cream.

Set the ganache aside until it cools down and thickens. You can place it in the fridge and stir every 5 to 10 minutes to speed up the setting process.

After the cheesecake has been done chilling, remove from the fridge. Remove the ring from around the pan.

You can use a cake lifter tool to lift the cheesecake from the pan and slide it onto a serving plate.

You can store the Cranberry Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container.

The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.