In a medium saucepan, combine fresh cranberries, granulated sugar, and vanilla extract. Heat over medium heat for about 15 minutes, stirring occasionally until the mixture thickens. Remove from heat and let cool completely.

In a mixing bowl, combine graham cracker crumbs, brown sugar, melted butter, and vanilla extract. Mix well until fully coated.

Press the mixture firmly into the bottom of a springform pan to form a solid crust.

Spread half of the cooled cranberry jam evenly over the crust.

In a large mixing bowl, beat softened cream cheese and sugar together until creamy.

Add sour cream, eggs, cornstarch, heavy whipping cream, and vanilla extract. Scrape the seeds from the vanilla bean into the mixture.

Blend everything together until smooth and well combined, then pour this filling over the layer of jam in the springform pan.

Bake at 325°F (160°C) in a water bath for 70 to 75 minutes. The edges should look set while the center is slightly wobbly.

Cool slightly before refrigerating for at least four hours or overnight.

Once chilled, spread the remaining cranberry jam on top.

Melt the baking white chocolate and cool. Mix with softened cream cheese until smooth, then fold in the whipped topping.

Spread the mousse over the cheesecake and decorate with optional candied cranberries.

Carefully unfasten the springform pan. Use a hot knife for clean slices.

Garnish with candied cranberries or whipped cream, and serve with hot cocoa or coffee.