Back the Graham Cracker Crust for 5-7 minutes on 350 F, then remove and let it cool.
In a large bowl add the softened cream cheese, and whip it up with your handheld mixer until its nice and fluffy.
Next pour in 2/3 cup granulated sugar, and add in 2 eggs. Mix, until well incorporated.
Now add in 2/3 cup sour cream, and 1 1/2 tsp of vanilla extract, and mix.
Sprinkle in the white chocolate chips, then fold in.
Set the cream cheese mixture to the side, and grab a medium sized bowl.
In the medium sized bowl, add in 14 oz of cranberry sauce, and 2 tbsp of granulated sugar. Mix well.
Pour the cream cheese mixture into the graham cracker crust.
Next Spoon out the cranberry sauce mixture into the cheesecake, then make swirls using a knife or other kitchen utensil.
Bake the cheesecake on 350 F for 30-35 minutes.
When you remove the cheesecake from the oven, the outer part will be firm, but the middle will still be a bit jiggly!
Let the Cheesecake cool, until it's at room temperature, then cover it, and place it in the refrigerator for a minimum of 4 hours.
If you want a topping for your cheesecake mix 14 oz canned WHOLE berry Cranberry sauce and 3 tbsp of granulated sugar in a bowl, and spoon it all over the cheesecake slice.
Serve and ENJOY!