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

Combine the finely crushed cookie crumbs and melted butter. With your fingers, gently press the mixture into the bottom and just slightly up the sides of the prepared springform pan. Bake on the baking sheet for 10 minutes. Remove from oven and cool.

Once the pan is cool, prepare it for the water bath. Place the springform pan onto a large sheet of heavy-duty aluminum foil so that it completely covers the bottom of the pan and comes up the sides. Gently fold the foil around the pan to prevent any water from getting in. Repeat with 2 or 3 more layers of foil so it is airtight along the bottom. Place the prepared pan onto a baking sheet with sides at least 2 inches, or a deeper roasting pan.

Reduce oven heat to 325 degrees Fahrenheit.

In the bowl of a stand mixer, beat the softened cream cheese with the paddle attachment until completely smooth (about 3 or 4 minutes). Add the sugar, and beat until smooth.

Add the salt and vanilla, and beat until smooth. Then add one egg at a time, beating after each addition. Then add the sour cream and heavy cream and beat until completely smooth.

Scrape down the sides, then add the chopped cranberries and white chocolate chips. Beat for 1 minute.

Pour the filling into the prepared crust, smoothing the top with a rubber spatula if needed.

Place the prepared springform pan and baking sheet or roasting pan into the oven. Pour in boiling water so that it comes up 1 or 2 inches around the foil-wrapped pan. Bake at 325 degrees Fahrenheit for 1.5 hours.

When the cheesecake is done, the top will no longer be shiny and will look golden (it may still be a bit jiggly, but that's normal). Turn off the oven and open the door 1 or 2 inches and let the cheesecake cool in the oven for 1 hour. This will help prevent cracking as the cheesecake cools.

Place the cooled cheesecake into the fridge to chill for at least 4 hours or overnight.

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