Step 1: Prepare the Crust

1. Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
3. Press the mixture firmly into the bottom of the prepared pan, using the back of a spoon or a flat-bottomed glass to create an even layer. Bake for 8-10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
2. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is evenly combined.
3. Mix in the sour cream and vanilla extract until smooth.
4. Slowly add the melted white chocolate, mixing until fully incorporated. Be careful not to overmix, as this can introduce air bubbles that may cause cracks.

Step 3: Assemble and Bake

1. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
2. Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracks.

Step 4: Make the Cranberry Topping

1. In a small saucepan, combine the cranberries, sugar, water, and orange zest (if using).
2. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 10 minutes). Let cool to room temperature.

Step 5: Chill the Cheesecake

1. Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Step 6: Assemble and Serve

1. Remove the cheesecake from the springform pan and transfer it to a serving plate.
2. Spoon the cranberry topping evenly over the cheesecake, allowing some to drip down the sides.
3. Garnish with white chocolate shavings, sugared cranberries, and fresh mint leaves, if desired. Slice and serve.