Christmas cheesecake

Cranberry jam:

• 16 ounces of fresh cranberries
• 1 cup white granulated sugar
• 1/2 tablespoon vanilla extract

Shell:

• 1½ cup Graham Rusk
• Half a cup of brown sugar
• 5 tablespoons melted butter
• 1 teaspoon vanilla Cheesecake

filling:

• 24 oz soft cream cheese
• A cup of heavy whipping cream
• 2 tablespoons of sour cream
• 2 eggs
• 1 teaspoon vanilla
• 2 tablespoons of cornstarch
• Half a cup of white granulated sugar
• 1 vanilla bean White chocolate mousse:
• 8 ounces of white chocolate baking bars (2-4 ounces)
• 8 oz soft cream cheese
• 8 oz whipped cream like Cool Whip Candied cranberries : (optional):
• 8 oz fresh cranberries
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1/2 cup sugar or very fine sugar

Instructions:

• Candied cranberries (overnight) :
• Combine water, one and a half cups of sugar in a saucepan over medium
  Heat the mixture until the sugar is completely dissolved, stirring slowly.
  Raises the heat.
• Let the mixture cool a little before adding the cranberries. Add
  cranberries, stir, cover and leave in the refrigerator overnight.
• Drainage cranberries in filter.
• Add 1/2 cup of sugar to a shallow bowl and cover the cranberries with
  sugar. Set apart until ready about garnish .
• Quick cranberry jam:
• In a saucepan over medium heat, mix cranberries, sugar and vanilla
  extract. Mix cranberries well, stirring often. Cook for 12-15 minutes. Turn
  up the heat and let it cool completely.
• Preheat oven to 325 degrees and grease a 9-inch tray.
  You will need a large roasting pan that is larger and taller than the spring
  shaped tray.
  If you are not sure that your spring shape is stuck in the water, you can
  wrap the outside of the container spring in heavy-duty aluminum foil from
  the bottom to the sides. (I recommend wrapping the outside of the spring
  in aluminum foil before adding the crust and cheesecake mixture.) Shell:
• Mix graham cracker crumbs with sugar, melted butter, and vanilla. Stir
  well until combined. Press the Graham Biscuit mixture into the skillet,
  evenly, around the bottom and about half of the side.
• Spread half of the cranberry jam over the crust. Cheese cake:
• Start beating the cream cheese and sugar on medium-high speed until
  smooth, about 2 minutes.
• Add vanilla extract and sour cream. Mix until combined.
• Add one egg at a time and whisk after each addition. Scrape the sides
  and bottom of the bowl and beat until they blend.
• Less speed and add corn starch. While at medium-low speed, pour
  heavy cream. Mix until smooth, scrape the sides and bottom of the bowl
  and mix again until smooth.
• Slice the vanilla bean lengthwise and scrape the seeds into the
  cheesecake mixture. Mix well until combined.
• Spoon all the cheesecake mixture into a spring shape over the jam.
• Place the baking tray in the oven and place the cheesecake pan inside
  the baking tray. Carefully add the water to the roasting tray, about half the
  side of the spring shape.
• Bake for 70-75 minutes. Close the oven and open the oven door half
  way. Let the cheesecake rest for 10 minutes then take it out of the oven
  (out of the baking tray and carefully remove the foil paper).
• Let it rest for 20 minutes on the counter, then gently slide a greased
  butter knife between the sides of the cheesecake and shape the spring to
  carefully separate it. (You don’t actually have to take the cheesecake out
  of the skillet until it’s ready to add the first layer.)
• Cheesecake cool for an hour.
• Spread the remaining cranberry jam over the cheesecake. Cover the tray
  with sarin rolls and put the cheesecake in the fridge. Cool for at least 4
  hours before adding the mousse.
  White chocolate mousse:
• Break up and melt the white chocolate bars according to the package

instructions.

• Mix the cream cheese with an electric mixer for a few minutes.
• Sprinkle the melted white chocolate while continuing to whip the cream
  cheese. Mix well.
• Gently fold the whipped balls until they are combined.
• Spreading white chocolate mousse on cheesecake. You can detach
  mousse in 2 batches & utilize one batch to decorate garniish with a frosting
  head.
• If you are utilize candied cranberries, sprinkle them over the white
  chocolate mousse

ENJOY