1. Make the Candied Cranberries (Optional, Overnight Step):

• Combine water and 1 1/2 cups sugar in a saucepan over medium heat. Stir until sugar dissolves. Remove from heat.
• Let syrup cool slightly, then stir in 8 oz fresh cranberries. Cover and refrigerate overnight.
• The next day, drain cranberries well in a colander.
• Place 1/2 cup sugar in a shallow bowl. Roll drained cranberries in sugar until coated. Set aside on a wire rack or parchment paper to dry slightly until ready to decorate.

2. Make the Cranberry Jam:

• In a medium saucepan over medium heat, combine 16 oz fresh cranberries, 1 cup sugar, and 1/2 Tbsp vanilla extract.
• Cook, stirring often, until cranberries burst and the mixture thickens to a jam-like consistency, about 12-15 minutes.
• Remove from heat and let cool completely.

3. Make the Graham Cracker Crust:

• Preheat Oven: Preheat oven to 325°F (163°C).
• Prepare Pan: Wrap the outside of a 9-inch springform pan tightly with a double layer of heavy-duty aluminum foil, ensuring no water can seep in during the water bath. Grease the inside of the pan and line the bottom with a parchment paper circle.
• Combine Ingredients: In a medium bowl, combine the graham cracker crumbs, brown sugar, melted butter, and 1 tsp vanilla extract. Stir until crumbs are evenly moistened.
• Press into Pan: Press the crumb mixture firmly into the bottom and about halfway up the sides of the prepared springform pan.
• Set Aside: Set the crust aside (no pre-baking needed for this version).

4. Make the Vanilla Bean Cheesecake Filling:

• Beat Cream Cheese & Sugar: In a large bowl using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the softened cream cheese and 1/2 cup granulated sugar on medium-high speed until smooth, about 2 minutes.
• Add Vanilla & Sour Cream: Scrape the seeds from the split vanilla bean pod and add the seeds to the bowl (or add vanilla extract/paste). Add the vanilla extract (if using paste/extract instead of bean) and room-temperature sour cream. Mix until combined.
• Add Eggs: Add the room-temperature eggs, one at a time, beating on low speed after each addition until just combined. Scrape down the sides and bottom of the bowl.
• Add Cornstarch & Cream: Lower mixer speed. Add the corn starch. While mixing on low, slowly pour in the room-temperature heavy cream. Mix until just combined. Scrape the sides and bottom of the bowl and give it a final mix until smooth. Do not overmix.

5. Assemble and Bake Cheesecake:

• Spread Jam Layer: Spread half of the cooled cranberry jam evenly over the graham cracker crust.
• Add Filling: Spoon all of the cheesecake batter over the jam layer in the springform pan.
• Prepare Water Bath: Place the foil-wrapped springform pan inside a large roasting pan. Place the roasting pan in the preheated oven. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
• Bake: Bake for 70-75 minutes.
• Cool in Oven: Turn off the oven. Open the oven door halfway (or crack it open). Let the cheesecake cool slowly in the oven for 10 minutes.
• Cool at Room Temp: Carefully remove the cheesecake from the water bath and remove the foil. Let the cheesecake rest on the counter for 20 minutes. Then, gently run a thin, greased butter knife around the edges to loosen it from the pan sides. Let the cheesecake cool completely at room temperature (about 1 hour).
• Chill: Cover the cooled cheesecake (still in the pan) with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

6. Make the White Chocolate Mousse:

• Melt White Chocolate: Break up the white chocolate bars. Melt them according to package instructions (usually in the microwave in short bursts or using a double boiler). Let the melted chocolate cool slightly.
• Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer for a couple of minutes until smooth and creamy.
• Combine: While beating, drizzle the slightly cooled melted white chocolate into the cream cheese. Mix well.
• Fold in Whipped Topping: Gently fold in the thawed whipped topping (Cool Whip) until just combined and no streaks remain.

7. Finish the Cheesecake:

• Add Remaining Jam: Spread the remaining cooled cranberry jam over the top of the chilled cheesecake.
• Add Mousse: Spread the white chocolate mousse evenly over the cranberry jam layer. You can create decorative swirls or save some mousse to pipe decorations on top.
• Decorate: If using, arrange the candied cranberries on top of the white chocolate mousse.
• Final Chill: Refrigerate the finished cheesecake for at least 30 minutes to allow the mousse to set slightly before serving.