1. Remove cream cheese from refrigerator 2-3 hours before starting to soften completely. Line a 9-inch springform pan with parchment paper.

2. Crush graham crackers into fine crumbs. Mix with 1/4 cup sugar and pinch of salt. Add melted butter and stir until mixture resembles wet sand.

3. Press crumb mixture firmly into bottom of springform pan and up sides about 1 inch. Use bottom of measuring cup to pack down. Refrigerate 30 minutes.

4. Chop white chocolate and melt in microwave in 30-second bursts, stirring between each, until smooth. Let cool to room temperature.

5. Make cranberry compote: Combine cranberries, 1/2 cup sugar, water, and orange zest in saucepan. Cook over medium heat 10-12 minutes until cranberries burst and mixture thickens. Stir in lemon juice and let cool completely.

6. Beat softened cream cheese with electric mixer on medium speed 2-3 minutes until completely smooth and fluffy with no lumps.

7. Add powdered sugar gradually, beating until fully incorporated. Pour in cooled white chocolate and beat until evenly mixed.

8. Mix in vanilla extract, sour cream, and pinch of salt until combined.

9. In a chilled bowl, whip cold heavy cream to stiff peaks. Fold whipped cream gently into cream cheese mixture in three additions—don’t overmix.

10. Pour half the cheesecake filling over chilled crust. Dollop cranberry compote over filling and swirl gently with knife.

11. Add remaining filling and smooth top. Add more cranberry dollops and create decorative swirls.

12. Tap pan gently on counter to release air bubbles. Cover with plastic wrap pressed onto surface.

13. Refrigerate at least 6 hours, preferably overnight, until completely set.

14. Run thin knife around edge, release springform, and remove outer ring. Slice with hot knife cleaned between cuts.

15. Garnish with white chocolate shavings, fresh cranberries, rosemary, and powdered sugar. Serve chilled.