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- Candied Cranberries (Optional, Prepare Overnight):
- Dissolve 1½ cups of sugar in water over medium heat. Cool slightly before immersing cranberries.
- After soaking overnight in the fridge, drain and roll in fine sugar.
- Quick Cranberry Jam:
- Simmer cranberries, sugar, and vanilla until the berries burst and the jam thickens (about 15 minutes). Cool off the heat.
- Crust Perfection:
- Combine graham cracker crumbs with brown sugar, melted butter, and vanilla. Press into the bottom and up the sides of a 9-inch springform pan.
- Layer half of the cranberry jam over the crust base.
- Cheesecake Filling:
- Whisk cream cheese and sugar to a smooth blend. Integrate vanilla extract, sour cream, and eggs. Gently incorporate cornstarch and heavy cream, then stir in the vanilla bean seeds.
- Pour this creamy mixture over the cranberry jam in the springform pan.
- Baking the Cheesecake:
- Bake in a water bath at 325 degrees for about 70-75 minutes. Let it rest in the turned-off oven, then on the counter, before refrigerating.
- Final Touches with White Chocolate Mousse:
- Melt white chocolate and beat it into cream cheese. Fold in whipped topping for a fluffy mousse.
- Spread this mousse over the chilled cheesecake, using extra to pipe decorative accents if desired.
- Candied Cranberry Finale (Optional):
- For a sparkly finish, crown your cheesecake with candied cranberries just before serving.
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