Preheat your oven to 175°C (350°F) and prepare the springform pan by greasing it and lining the bottom with parchment paper.

In a large mixing bowl, combine crushed chocolate sandwich cookies with melted salted butter and mix until the crumbs are well-coated. Press firmly into the bottom of the pan and bake for 10 minutes.

Wrap the springform pan in aluminum foil to prevent water from seeping in during baking.

Lower the oven temperature to 160°C (325°F). Beat room-temperature cream cheese until smooth, then gradually add sugar, salt, and vanilla extract.

Add the eggs one at a time, mixing on low speed after each addition. Then add sour cream and heavy whipping cream until smooth.

Gently fold in the chopped cranberries and white chocolate chips.

Pour the filling into the cooled crust and place the pan in a deep baking sheet filled with boiling water. Bake for 90 minutes.

Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.

Melt white chocolate with heavy cream and drizzle over the chilled cheesecake. Optionally, garnish with sugared cranberries.