Prepared using the Braun MultiQuick 9 Hand blender with the food processor attachment.
- 1 (12-ounce) package fresh or frozen cranberries
- 3/4 cup sugar
- 3/4 cup orange juice
- 1/4 cup seedless raspberry jam
- 9 whole cinnamon graham crackers
- 1 cup sliced almonds
- 6 tablespoons butter, softened
- 3 tablespoons sugar
- 1/2 cup heavy cream
- 1 cup white chocolate baking chips
- 4 (8-ounce) packages cream cheese, at room temperature
- 1 1/4 cups sugar
- 4 large eggs, at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- To make the cranberry topping, combine the cranberries, sugar, orange juice, and jam in a saucepan and set over medium-high heat; bring to a boil. Cook, stirring occasionally, until the mixture thickens to a jam-like consistency, about 10 minutes. Transfer to a bowl and cool to room temperature. Cover and refrigerate at least 6 hours.
- Preheat the oven to 350ºF. Line a 9-inch spring form pan with parchment round.
- For the crust, place the graham crackers, almonds, butter, and sugar in the food processor bowl with the chopping blade attached. Pulse on high speed until fine crumbs form. Press the mixture onto the bottom and halfway up the sides of the pan. Chill in the refrigerator while preparing the filling. Wash out the bowl and chopping blade of the food processor.
- To prepare the filling, heat the cream in a small saucepan over medium heat until the cream comes to a simmer. Remove from the heat. Add the baking chips; let stand 5 minutes. Using the hand blender with the whisk accessory, whisk on low speed until the mixture is smooth.
- Place the cream cheese in the food processor bowl with the chopping blade attached. Pulse, at medium speed, scraping down the bowl with a rubber spatula, until the cream cheese is very smooth. Gradually add the sugar until light and fluffy. Add the eggs, one at a time, until well mixed. Beat in the vanilla and white chocolate mixture until smooth and creamy.
- Pour the batter over the crust. Bake until the edge of the cheesecake is set and the center jiggles slightly, about 1 hour 5 minutes. Let cool in the pan on a rack 15 minutes. Cover and refrigerate at least 6 hours or up to 2 days. Spoon the cooled cranberry mixture over the cake, spreading evenly with an offset spatula.