Preheat your oven to 325°F (160–165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and ground cinnamon. Add melted unsalted butter and mix until moistened. Press firmly into the bottom of the prepared pan. Bake for 10-12 minutes until golden, then cool completely.

Combine fresh cranberries, water, and granulated sugar in a medium saucepan. Cook over medium heat for 10-15 minutes, stirring occasionally, until the sauce thickens. Let it cool.

Melt the white chocolate baking bars with heavy cream in a microwave-safe bowl in short increments of 20-30 seconds, stirring until smooth. Set aside to cool slightly.

Beat the full-fat cream cheese until smooth in a large bowl. Gradually add granulated sugar, sour cream, vanilla extract, and cooled melted white chocolate. Mix until fully combined.

Incorporate the eggs one at a time, mixing on low speed until combined, being careful not to overmix.

Pour half of the cheesecake batter into the cooled crust, add dollops of cranberry sauce and swirl. Pour the remaining batter and repeat the swirling.

Wrap the bottom of the springform pan with foil and place it in a larger roasting pan filled with hot water halfway up the sides.

Bake in the preheated oven for 1 hour 15-30 minutes until edges are set and center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, then transfer to a wire rack to cool completely.

Refrigerate for at least 4-6 hours or overnight before serving.

Before serving, add whipped cream, sugared cranberries, or powdered sugar. Slice with a hot knife for clean pieces.