Cranberry White Chocolate Cheesecake

Ingredients:

• Crust
• 1 ¾ cups finely crushed Oreo cookies (no cream)
• 4 Tbsp + 1 tsp salted butter, melted
• Filling
• 2 lbs cream cheese, room temperature
• 1 ⅓ cups granulated sugar
• Pinch of salt
• 2 tsp vanilla
• 4 large eggs, room temperature
• ⅔ cup sour cream, room temperature
• ⅔ cup heavy cream, room temperature
• ⅔ cup chopped fresh cranberries
• 1 heaping cup white chocolate chips
• Topping
• ½ cup white chocolate chips
• 1 Tbsp heavy cream
• Sugared cranberries (optional)

Instructions:

1. Preheat oven to 350°F. Lightly grease a 9-inch springform pan and place it on a baking sheet.
2. Mix crushed Oreos with melted butter. Press into the bottom and slightly up the sides of the pan. Bake 10 minutes, then cool.
3. Wrap the outside of the cooled pan tightly with 3–4 layers of heavy-duty foil to prepare for a water bath. Place pan inside a deep baking dish.
4. Reduce oven temperature to 325°F.
5. In a stand mixer, beat cream cheese until smooth (3–4 min). Add sugar; beat again.
6. Mix in salt, vanilla, then eggs one at a time. Add sour cream and heavy cream; beat until smooth.
7. Stir in chopped cranberries and white chocolate chips. Mix 1 minute.
8. Pour filling over crust and smooth the top.
9. Pour boiling water into the outer roasting pan so it comes 1–2 inches up the foil-wrapped cheesecake pan.
10. Bake at 325°F for 1.5 hours. The top should be matte and lightly golden; slight jiggle is normal.
11. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.
12. Refrigerate at least 4 hours or overnight.
13. For the topping, melt white chocolate and cream together. Drizzle over cheesecake and garnish with sugared cranberries.