1. In a saucepan, combine cranberries, orange juice, orange zest, and brown sugar. Cook over medium heat until cranberries burst and mixture thickens. Let cool completely. Blend if desired for a smoother consistency.

2. Preheat the oven to 325°F. Mix graham cracker crumbs with melted butter until it resembles wet sand. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Cool.

3. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.

4. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream.

5. Gently mix in the melted white chocolate until fully combined.

6. Pour the filling over the cooled crust. Drop spoonfuls of the cranberry sauce on top and use a knife to swirl it through the batter.

7. Place the pan in a water bath and bake for 55 to 65 minutes, or until the center is set but slightly jiggly.

8. Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight before serving.