Delectable Chewy Gingerbread Bars (Print Version)

# Ingredients:

01 - 16 oz fresh cranberries.
02 - 1 cup white granulated sugar.
03 - 1/2 Tbsp vanilla extract.
04 - 1½ cups graham cracker crumbs.
05 - ¼ cup brown sugar.
06 - 5 Tbsp butter, melted.
07 - 1 tsp vanilla extract.
08 - 24 oz cream cheese, softened.
09 - ¾ cup heavy whipping cream.
10 - 2 Tbsp sour cream.
11 - 2 eggs.
12 - 1 tsp vanilla extract.
13 - 2 Tbsp corn starch.
14 - ½ cup white granulated sugar.
15 - 1 vanilla bean.
16 - 8 oz baking white chocolate bars (2-4 oz bars).
17 - 8 oz cream cheese, softened.
18 - 8 oz whipped topping (like COOL Whip).

# Instructions:

01 - Mix the graham cracker crumbs, brown sugar, melted butter, and vanilla extract. Stir very well until all ingredients are incorporated. Press the graham cracker mixture into the pan, evenly covering the bottom and about halfway up the sides.
02 - Combine the fresh cranberries, white granulated sugar, and vanilla extract. Cook the mixture until the cranberries pop and the jam thickens.
03 - Spread half of the cranberry jam over the crust.
04 - Beat the cream cheese and sugar on medium-high speed until smooth. Add the heavy whipping cream, sour cream, eggs, vanilla extract, and corn starch. Mix well. Scrape the seeds from the vanilla bean and add them to the mixture. Mix until combined.
05 - Pour the cheesecake filling over the crust and the layer of cranberry jam. Bake according to your oven's specifications for cheesecakes (typically around 325°F for about 50-60 minutes or until the edges are set and the center is slightly jiggly).
06 - Let the cheesecake cool completely. Spread the remaining cranberry jam over the top of the cheesecake. Cover the pan with saran wrap and refrigerate for at least 4 hours.
07 - Break up the white chocolate bars and melt them according to the package instructions. Beat the cream cheese with an electric mixer for a couple of minutes. Drizzle in the melted white chocolate while continuing to beat the cream cheese. Mix well. Fold in the whipped topping gently until all combined.
08 - Spread the white chocolate mousse over the top of the chilled cheesecake. You can separate the mousse into two batches and use one batch to decorate with a frosting tip.
09 - If using candied cranberries, spread them on top of the white chocolate mousse.
10 - To make candied cranberries, you can follow these steps, though they are optional: This process takes some time, but if you love candied cranberries, it is worth it. You can make a double batch and use some for the cheesecake and the rest to snack on.

# Notes:

01 - This cheesecake can be refrigerated for at least 4 hours before serving.
02 - You can decorate the top with additional white chocolate mousse using a frosting tip for a more elaborate look.
03 - Candied cranberries add a nice touch but are optional due to the time required to make them.

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