Ingredients

1 3/4 cups finely crushed chocolate Oreo cookies (without the cream)

4 tablespoons (plus 1 teaspoon) salted butter, melted

2 pounds cream cheese (room temperature)

1 1/3 cup granulated sugar

Pinch of salt

2 teaspoons vanilla extract

4 large eggs (room temperature)

2/3 cup sour cream (room temperature)

2/3 cup heavy whipping cream (room temperature)

2/3 cup coarsely chopped fresh cranberries

1 generous cup high quality white chocolate chips

1/2 cup white chocolate chips

1 tablespoon heavy cream

Sugared cranberries for garnish (optional)

Instructions

Step 1: Preheat oven to 350 degrees Fahrenheit. Place a 9-inch springform pan on a large baking sheet and lightly grease the bottom and sides with cooking spray.

Step 2: Combine the crushed Oreo crumbs and melted butter. Press the mixture firmly into the bottom and slightly up the sides of the springform pan. Bake for 10 minutes, then remove and cool.

Step 3: Prepare the pan for a water bath by wrapping the bottom and sides tightly with 2 to 4 layers of heavy-duty aluminum foil to prevent leaks. Place the foil-wrapped pan on a baking sheet with sides at least 2 inches deep or use a roasting pan.

Step 4: Reduce oven temperature to 325 degrees Fahrenheit.

Step 5: In a stand mixer bowl, beat the cream cheese with the paddle attachment until smooth (about 3 to 4 minutes). Add sugar and continue beating until smooth.

Step 6: Add salt and vanilla, mixing until combined. Add eggs one at a time, beating after each. Then mix in sour cream and heavy cream until smooth.

Step 7: Scrape down the bowl sides, then fold in chopped cranberries and white chocolate chips. Beat for 1 minute to combine.

Step 8: Pour the filling into the prepared crust and smooth the top with a spatula if needed.

Step 9: Place the springform pan into the oven in the baking sheet or roasting pan. Pour boiling water around the pan to reach 1 to 2 inches up the sides. Bake for 1 1/2 hours.

Step 10: When done, the top will be golden and no longer shiny, though slightly jiggly is normal. Turn off oven, open the door 1 to 2 inches and let cheesecake cool inside for 1 hour to prevent cracking.

Step 11: Refrigerate the cooled cheesecake for at least 4 hours or overnight.

Step 12: When ready to serve, melt the remaining white chocolate chips with heavy cream in a double boiler until smooth. Drizzle over the cheesecake and garnish with sugared cranberries if desired.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.

For extra flavor, toast the chopped cranberries lightly before adding.

Swap the Oreo crust for a graham cracker crust if preferred.

Try using white chocolate chunks instead of chips for a more rustic texture.

Sugared cranberries add a festive crunch; alternatively, use fresh cranberries for a tart bite.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to set properly and develop flavor.

What if I don’t have a springform pan?

A springform pan is ideal for cheesecakes to easily remove the sides without damaging the cake. If you don’t have one, use a removable-bottom cake pan and line it well with parchment paper for easier release.