Preheat the oven to 325°F (160°C).

Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter in a bowl.

Press the crumb mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.

In a large bowl, beat the softened cream cheese until smooth.

Add the melted white chocolate, sour cream, vanilla extract, and lemon juice; mix until combined.

In another bowl, whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture until combined.

Pour half of the cream cheese mixture over the crust, followed by half of the cranberry jam. Repeat with the remaining layers.

Bake the cheesecake for 55-60 minutes or until the center is set but still slightly jiggly.

Turn off the oven and crack the door, allowing the cheesecake to cool for an hour.

Refrigerate the cheesecake for at least 4 hours, preferably overnight.

Before serving, garnish with fresh cranberries and drizzle additional cranberry jam on top.