Candied Cranberries (Prepare Overnight):

1. Heat water and 1½ cups sugar in a saucepan over medium heat until sugar dissolves. Remove from heat and let cool slightly.
2. Add cranberries, stir, cover, and refrigerate overnight.
3. Drain cranberries and coat them in ½ cup sugar. Set aside for decoration.

Quick Cranberry Jam:

1. Over medium heat, cook cranberries, sugar, and vanilla extract in a saucepan for 12-15 minutes. Let it cool completely.

Crust:

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. Mix graham cracker crumbs, sugar, melted butter, and vanilla. Press into the bottom and halfway up the sides of the pan.
3. Spread half of the cranberry jam over the crust.

Cheesecake:

1. Beat cream cheese and sugar until smooth. Add vanilla extract and sour cream; mix well.
2. Add eggs one at a time, mixing after each. Scrape the bowl and mix in corn starch.
3. Gradually pour in heavy cream while mixing. Scrape the bowl again.
4. Split the vanilla bean, scrape out seeds, and mix into the batter.
5. Pour the batter over the jam in the springform pan.
6. Place the pan in a roasting pan, add water halfway up the springform, and bake for 70-75 minutes. Turn off the oven, open the door halfway, and let the cheesecake rest for 10 minutes before removing.
7. Let it cool for 20 minutes, then run a knife around the edge. Cool for an additional hour.
8. Spread the remaining jam on top and refrigerate for at least 4 hours before adding mousse.

White Chocolate Mousse:

1. Melt white chocolate as per package instructions.
2. Beat cream cheese, then mix in the melted chocolate.
3. Gently fold in whipped topping.
4. Spread or pipe the mousse over the cheesecake. Add candied cranberries on top if desired.