Preheat the oven to 350°F (175°C).
Prepare the crust by mixing the graham cracker crumbs and melted butter.
Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
While the crust cools, beat the cream cheese and sugar until smooth.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Stir in the melted white chocolate until fully combined.
Pour the cheesecake batter into the cooled crust and smooth the top.
Bake the cheesecake for 50-60 minutes or until set.
Allow the cheesecake to cool completely, then refrigerate for at least 4 hours.
Spread the cranberry jam over the chilled cheesecake.
Whip the heavy cream until soft peaks form, then spread or pipe it over the cranberry layer.
