Step 1: Preheat the Oven

Preheat your oven to 325°F (160°C). This is essential to ensure even baking of the cheesecake.

Step 2: Prepare the Crust

In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of white sugar, and 1/2 cup of melted unsalted butter. Mix well until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer for your crust.

Step 3: Make the Filling

In a large mixing bowl, beat 24 oz of softened cream cheese until it is smooth and creamy. Gradually add in 1 cup of white sugar and 1 tsp of vanilla extract, continuing to mix until everything is well combined.

Step 4: Incorporate the Eggs

Add 4 large eggs to the cream cheese mixture, one at a time. Mix just until blended after each addition to avoid overmixing.

Step 5: Add White Chocolate and Cranberries

Gently stir in 8 oz of melted and cooled white chocolate and 1 cup of dried cranberries into the cream cheese mixture. Make sure everything is well combined.

Step 6: Assemble the Cheesecake

Pour the creamy filling over the prepared crust in the springform pan, spreading it evenly.

Step 7: Bake the Cheesecake

Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is almost set. Keep a close eye on it to ensure it doesn’t overbake.

Step 8: Cool and Refrigerate

Once done, remove the cheesecake from the oven and let it cool at room temperature. After it has cooled, cover it and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.

Step 9: Serve and Garnish

When ready to serve, you can garnish the cheesecake with whipped cream or extra cranberries for visual appeal and added flavor.