Get prepped

Cup of Yum
1. Grease a 9-inch springform pan with butter.
2. Crush the graham crackers into fine crumbs if they aren't already prepared.

Make the crust

1. In a medium mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter using your fingertips until the crumbs are coated in butter and the mixture stays together.
2. Press the crumb mixture into the bottom and sides of the greased springform pan.
3. Place the crust in the freezer for 15-20 minutes or until firm.

Make the cheesecake filling

1. In a large mixing bowl, use an electric mixer to mix the softened cream cheese, granulated sugar, and vanilla extract until smooth.
2. Add the sour cream and melted white chocolate and continue mixing until the mixture is smooth and lump-free.
3. Gently fold in the whipped topping using low speed until everything is thoroughly combined.

Assemble the cheesecake

1. Spread 1/3 of the cheesecake filling evenly over the prepared crust.
2. Spoon half of the cranberry sauce over the middle of the cheesecake layer and spread it out carefully, avoiding mixing the layers too much.
3. Spoon another 1/3 of the cheesecake filling over the cranberry sauce and spread it out evenly.
4. Add the remaining cranberry sauce, then spread out the rest of the cheesecake filling and smooth the top.
5. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or until the cheesecake is firm.

Serve

1. Run a thin knife around the edge of the cheesecake to help release it from the springform pan.
2. Remove the outside ring and transfer the cheesecake to a platter or plate.
3. Garnish with whipped cream and sugared cranberries if desired and serve chilled.