This is such a seasonal cheesecake and even white chocolate haters will love it. The tartness from the ruby red cranberries cut the sweetness of the white chocolate giving you harmonious flavoured cheesecake.
Break the biscuits into a food processor and blitz until a fine crumb. You can do this by hand in a food zip lock food bag, pulverize the biscuits with a rolling pin until a fine crumb is achieved. Pour the soft or melted butter down the funnel of the food processor with the motor running until the mixture begins to clump around the blade.
Press the mixture into a 22 cm/8" springform cake tin with knuckles , or the back of a spoon, until smooth and flat. Place this in the fridge while you get on with the rest.
Meanwhile, melt the chocolate in a pan suspended over a pot of hot water, stir occasionally. Be careful melting the white chocolate as it can cease if melted over too high a heat. Once melted set aside to cool.
Add the cream cheese to a large mixing bowl, pour in the cooled white chocolate and vanilla and beat together.
In another bowl whisk the cream and icing sugar until softly whipped then fold this into the cream cheese mixture. Retrieve the base from the fridge and spoon the mixture into the tin and smooth the top out with a spatula. Return to the fridge and allow to firm up overnight or for at least 6 hours.
When ready to serve remove the cheesecake from the fridge and spoon over the cranberry sauce. If your cranberry sauce is very this you may need to loosen it up with 1 - 2 tablespoons of orange juice. Spread the cranberry sauce to the edges, it is best to do this before unclipping the tin so that you get a neat finish.
Using a vegetable peeler and the flat underside of your chocolate peel curls of white chocolate to sprinkle onto you cheesecake. When ready to eat unclip and transfer to a plate or cake stand and cut into 8 slices.