Make the Cranberry Swirl: In a small saucepan, combine fresh cranberries, 1/3 cup sugar, and orange juice. Cook over medium heat for 7 to 8 minutes until cranberries burst and soften. Purée with an immersion blender until silky smooth, then strain through a fine mesh sieve. Set aside to cool.

Make the Crust: Preheat oven to 325°F (165°C). Combine graham cracker crumbs, melted butter, and 2 tbsp sugar. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then cool completely. Wrap the outside of the pan securely in two layers of heavy-duty foil.

Melt the white chocolate in a heatproof bowl set over simmering water or in 30-second microwave bursts, stirring until smooth. Set aside to cool slightly.

In a stand mixer fitted with the paddle attachment, beat room temperature cream cheese and 3/4 cup sugar on medium-low speed for 2 minutes until completely smooth and lump-free. Add sour cream and vanilla; beat until incorporated.

Pour in the melted lukewarm white chocolate while mixing on low. Add eggs one at a time, mixing on low speed just until each yolk disappears (do not overmix).

Pour half of the cheesecake batter over the crust. Spoon half of the cranberry purée in dollops across the top. Pour remaining batter over top, then dollop remaining cranberry purée. Use a wooden skewer or knife tip to swirl the cranberry sauce into gorgeous marbling.

Place the foil-wrapped pan into a large roasting pan and pour boiling water into the outer pan until it reaches halfway up the sides (water bath). Bake at 325°F for 60 to 70 minutes until edges are set and center has a slight gentle wobble.

Turn off oven, prop door open with a wooden spoon, and let cheesecake cool inside for 1 hour. Remove, bring to room temperature, then chill in refrigerator for at least 6 hours (preferably overnight). Garnish with sparkling sugared cranberries and white chocolate curls before slicing!