For the crust:
9 ounces vanilla wafers, crushed
1/2 cup butter, melted
For the filling:
16 ounces white chocolate, finely chopped
32 ounces cream cheese, room temperature
1 cup sugar
1/4 tsp salt
4 large eggs
1 cup sour cream
1/2 cup cream
2 Tbsp vanilla
For the sauce:
12 ounces fresh cranberries
3/4 cup sugar
1/2 cup cranberry cocktail juice
1/4 cup water
Make the crust:
Position rack in center of oven, preheat to 325 °F. Butter 10-inch spring-form pan, wrap the outside of pan with foil. Finely grind cookies in a processor, add melted butter, process again until crumbs are moist.
Press crumbs onto bottom, and 2 inches up sides of pan. Bake crust until set, about 12-15 minutes.
Make the filling:
Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from heat. Cool to lukewarm, continuously stirring. Using electric mixer, beat cream cheese in large bowl until fluffy, about 3 minutes. Gradually add sugar, then salt; beat until smooth. Add eggs 1 at a time, beating well after each addition. Add sour cream, whipping cream, and vanilla; beat until well blended. Gradually add melted white chocolate, beating until mixture is smooth. Pour filling into crust. Bake until center still moves slightly when pan is gently shaken, about 1 hour and 20 minutes. Open oven door slightly; turn off oven. Leave cake in oven for 30 minutes. Chill cake uncovered overnight.
Meanwhile, make the cranberry sauce:
Stir all ingredients in a heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through a sieve set over large bowl, pressing firmly on solids. Set aside.
Run small knife between pan sides and cake before releasing the springform. Spread cranberry sauce over top of cake. Cut into wedges and serve.