01 -
Simmer cranberries, sugar, and water for about 10 minutes. Push through a sieve and let cool completely.
02 -
Warm heavy cream with white chocolate using a double boiler or microwave. Stir until smooth, then cool.
03 -
Cream the softened cream cheese. Blend in sugar, yogurt, vanilla, and cooled chocolate mixture. Add the eggs one by one.
04 -
Fill your crust halfway with batter, drizzle in some cranberry sauce, and swirl it around. Repeat with the rest.
05 -
Put the springform inside a larger pan, then place both in an even bigger pan filled halfway with hot water.
06 -
Bake at 325°F for 1 hour 10 minutes or until the middle jiggles gently. Let sit in the oven off for another hour, then cool on a rack before chilling all night.
07 -
Make sugar syrup, toss cranberries in it, dry, and roll them in sugar.
08 -
Decorate the chilled cheesecake with sugared berries and whipped cream.