Ingredients:

  • 1.5 cups Graham cracker crumbs
  • 3 tbsp Granulated sugar
  • 6 tbsp Unsalted butter, melted
  • 1 pinch sea salt
  • 2 cups fresh or frozen cranberries
  • 0.25 cup Granulated sugar
  • 1 tbsp Orange juice, freshly squeezed
  • 1 tsp Orange zest
  • 32 oz Philadelphia Cream Cheese, room temperature
  • 1 cup Granulated sugar
  • 1 cup Sour cream, room temperature
  • 1 tsp Vanilla bean paste
  • 8 oz high-quality white chocolate baking bars, melted and cooled
  • 4 large eggs, room temperature

Instructions:

  1. Preheat your oven to 350°F (177°C). Combine graham cracker crumbs, 6 tbsp melted butter, and 3 tbsp sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until toasted, then let cool completely.
  2. In a small saucepan, combine 2 cups cranberries, 0.25 cup sugar, and 1 tbsp orange juice. Simmer over medium heat for 8–10 minutes until berries burst and liquid thickens. Strain through a fine-mesh sieve and stir in 1 tsp orange zest; set aside.
  3. Beat 32 oz softened cream cheese and 1 cup sugar until completely smooth. Add 1 cup sour cream and 1 tsp vanilla bean paste.
  4. With the mixer on low, slowly pour in 8 oz of melted and cooled white chocolate. Add 4 eggs one at a time, mixing just until the yellow disappears to avoid incorporating excess air.
  5. Pour the filling over the crust. Drop spoonfuls of the cranberry reduction onto the surface and swirl with a knife. Bake at 325°F for 1 hour 10 minutes until edges are set but the center still jiggles slightly. Turn off the oven and crack the door. Let it sit for 1 hour before moving to the counter, then chill for at least 6 hours.