1. Preheat your oven to 350 °F (about 175 °C). Place a large pan of water on the bottom rack if you intend to use a water bath (this is optional but helps prevent cracks).
2. Butter the bottom and sides of a 9​-inch springform pan. If using a water bath, wrap the springform tightly in heavy​-duty foil to prevent leaks. Set aside.

Crust
3. Place all 26 Oreo cookies (filling and all) in a food processor and pulse until you have fine crumbs.
4. Drizzle the 4 tablespoons melted salted butter into the crumbs and pulse again until the mixture is fully incorporated.
5. Press the mixture firmly and evenly into the bottom of your springform pan.

Filling
6. In a large mixing bowl (or stand mixer), beat the 32 oz cream cheese until smooth and creamy.
7. Add the ¾ cup granulated sugar, 1 tablespoon corn starch and 2 teaspoons vanilla extract. Beat until smooth, scraping the sides of the bowl as needed.
8. Beat in the 3 large eggs one at a time, mixing just until each is incorporated.
9. Fold in the melted 4 oz white chocolate, the 1 cup dried cranberries, and the 1 tablespoon orange zest.
10. Pour the filling over the crust and spread evenly. Place the pan on a baking sheet (or into the water bath if using) and bake for 45–55 minutes. The edges should appear set and slightly puffed; the center should still be slightly moist and jiggle a little.
11. Once baking is complete, do not rush cooling: Turn off the oven, open the oven door slightly and let the cheesecake sit undisturbed for 1 hour in the oven. Cooling slowly helps prevent cracks. Then remove the cake from the oven, run a thin knife around the edge to loosen it, and transfer to a cooling rack to cool completely.
12. After cooling to room temperature, refrigerate the cheesecake for at least 8 hours (24 hours is optimal) before adding the ganache and serving.

White Chocolate Ganache
13. Microwave the 4 oz white chocolate and 3 tablespoons heavy whipping cream together in a microwave-safe container: 30 seconds on high, stir, then repeat once more, stirring until the chocolate is fully melted and smooth.
14. Remove the sides of the springform pan, pour the ganache over the top of the cheesecake and use an offset spatula to spread it evenly.
15. If using, make the sugared cranberries: In a saucepan, combine ½ cup water + ½ cup of the sugar, bring to a boil stirring until sugar dissolves, then simmer 2​3 minutes. Remove from heat; stir in the fresh 12 oz cranberries until coated. Let them sit 5 minutes, then transfer to a lined baking sheet or cooling rack. Let cool 1 hour, then toss in the remaining 1 cup sugar to coat. Garnish the cheesecake with these just before serving.