In a saucepan, combine fresh cranberries, sugar, and vanilla extract. Cook over medium heat for about 15 minutes, stirring frequently, until the cranberries burst and the mixture thickens.

Remove from heat and allow to cool completely before using.

In a mixing bowl, combine graham cracker crumbs, brown sugar, melted butter, and a splash of vanilla extract. Stir until well-coated.

Press the mixture into the bottom and sides of a greased springform pan. Spread half of the cranberry jam over the crust.

In a large mixing bowl, beat cream cheese and sugar until smooth. Gradually mix in sour cream, then add eggs one at a time, being careful not to overmix.

Add cornstarch, heavy whipping cream, and vanilla, mixing until uniform. Pour the filling over the cranberry layer in the crust.

Preheat oven to 325°F (160°C). Place the springform pan in a roasting pan, adding hot water to the roasting pan until it reaches halfway up the sides.

Bake for 70-75 minutes until edges are set but center jiggles. Cool in the oven for 10 minutes.

Spread remaining cranberry jam over the cooled cheesecake. For white chocolate mousse, beat cream cheese until smooth, mix in melted chocolate, and fold in whipped topping.

Spread mousse over the jam layer and pipe extra mousse around the edges.

Prepare candied cranberries by soaking in sugar syrup overnight and coating in sugar before placing on top of the cheesecake.