• Preheat the oven to 350°F. Place a large pan of water in the bottom rack in place of a water bath (this is optional but encouraged).
• Lightly butter the bottom and sides of a 9 inch springform pan. (Wrap pan tightly with heavy duty foil if using a water bath.) Set aside.

Oreo Crust

• Place OREOs in a food processor and pulse until only fine crumbs remain. (You will need to put the ENTIRE cookie in - don't remove the filling! )
  26 OREO cookies
• Drizzle in the melted butter and pulse several times until it is completely incorporated.
  4 tablespoons salted butter
• Press the mixture firmly into the bottom of the spring form pan.

Cheesecake Filling

• In a large mixing bowl, beat the cream cheese until smooth.
  32 ounces cream cheese
• Add the sugar, corn starch and vanilla extract and beat until smooth, scraping the sides of the bowl as necessary.
  ¾ cup granulated sugar, 1 tablespoon corn starch, 2 teaspoons vanilla extract
• Beat the eggs in, one at a time, just until incorporated.
  3 large eggs
• Fold in the melted white chocolate, cranberries and orange zest.
  4 ounces white chocolate, 1 cup dried cranberries, 1 tablespoon orange zest
• Pour the filling on top of the crust and spread evenly.
• Place the pan on a baking sheet (or in water bath if using) and bake for 45 to 55 minutes. The cheesecake should appear dry and slightly puffed around the edges and slightly moist in the center - slightly jiggly.
• Turn the oven off, open the oven door, and let the cake cool for an hour, undisturbed.

  Do not skip this step! Letting the cheesecake cool slowly will keep it from cracking.
• Remove the cheesecake from the oven and place on a cooling rack. Run a thin knife around the edge to loosen it from the pan.
• Let the cheesecake cool completely.
• Transfer cheesecake to the refrigerator and let chill for AT LEAST 8 hours, 24 hours is best.

White Chocolate Ganache

• Microwave white chocolate and heavy whipping cream together in a microwave safe container for 30 seconds on high heat. Stir. Repeat once more and stir until the chocolate has completely melted.
  4 ounces white chocolate, 3 tablespoons heavy whipping cream
• Remove the sides of the spring form pan and pour the ganache over the top using an offset spatula to evenly spread. Garnish with fresh cranberries or sugared cranberries if desired.

Sugared Cranberries

• Line a large baking sheet with parchment paper or set cooling rack on top. Set aside.
• Make a simple syrup by combining ½ cup of sugar and ½ cup water in a medium saucepan. Bring to a boil, stirring frequently, reduce heat to low and continue simmering for 2 to 3 minutes or until sugar has completely dissolved.
  1 ½ cups granulated sugar, ½ cup water
• Remove from heat. Stir in cranberries until fully coated. Let sit for 5 minutes. Transfer cranberries to lined baking sheet or cooling rack. Let cool for 1 hour.
  12 ounces cranberries
• Toss cranberries in remaining 1 cup of sugar to coat. Garnish cheesecake with cranberries. Leftover cranberries can be used to garnish cocktails or other desserts.
  1 ½ cups granulated sugar