Make the crust: Place the graham crackers in the bowl of a food processor and pulse until small crumbs are beginning to form. Add the melted butter, sugar and salt; pulse until combined. Press the graham cracker mixture into the bottom and sides of the springform pan. Bake the crust for 10 minutes. Set aside to cool.

Make the cranberry compote: Bring the cranberries, 1/2 cup of sugar, and the water to a simmer in a saucepan over medium heat. Simmer the cranberries, uncovered, for about 15 minutes, until they’ve popped and the mixture is quite thick. Set aside to cool while making the rest of the cheesecake filling.

Melt the white chocolate: Place the chocolate in a bowl over (but not touching) simmering water, creating a double boiler. Stir gently and continuously until it’s melted. Remove from heat and set aside while making the rest of the cheesecake filling.

Make the filling: In the bowl of a stand mixer, beat the cream cheese and mascarpone on low speed with the paddle attachment until smooth. Add the remaining 1/2 cup sugar, vanilla extract and salt and mix until combined. Gradually add the eggs and mix until just combined. Add the cranberry compote and melted white chocolate and beat to combine, scraping the sides of the bowl as necessary, until fully incorporated. Pour the filling into the cooled crust (if you want to avoid any cream cheese lumps, pour and press it through a fine mesh sieve).

Bake the cheesecake: Bake at 350°F for 1 hour and 10 minutes. The outside will be set but the center may still jiggle slightly. Chill for at least 3 hours or overnight to set. (Cheesecake can be stored, chilled, for up to 3 days).

Run a knife around the edge of the chilled cheesecake to loosen it from the springform pan and remove the rim. Serve cheesecake with optional toppings or as is.