In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Cook until the cranberries burst and the mixture thickens, about 10 minutes. Stir in orange zest and vanilla. Cool completely, then spread half over the crust and refrigerate.

Add sugar and mix well, then beat in eggs one at a time. Add vanilla and sour cream, and mix until just combined. Pour over the chilled crust with jam. Bake for 50–60 minutes or until the center is just set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight.

Pour over the chopped white chocolate and stir until melted and smooth. Let cool to room temperature. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until fluffy. Add the cooled white chocolate mixture and beat until smooth. Whip the remaining ½ cup heavy cream to stiff peaks and fold into the mousse mixture. Spread the mousse over the cooled cheesecake.