Combine water and 1 ½ cups of sugar in a sauce pot over medium heat. Heat until sugar is dissolved, then let cool before adding cranberries. Add cranberries, stir, cover, and refrigerate overnight. Drain berries and coat in ½ cup sugar. Set aside.

In a sauce pot over medium heat, combine cranberries, 1 cup sugar, and vanilla extract. Cook, stirring often, for 12-15 minutes. Let cool completely.

Preheat the oven to 325°F and grease a 9-inch springform pan. Prepare a larger roasting pan that can hold the springform.

Mix graham cracker crumbs, brown sugar, melted butter, and 1 teaspoon vanilla extract until combined. Press mixture into the bottom and halfway up the sides of the springform pan. Spread half of the cranberry jam over the crust.

Beat cream cheese and ½ cup sugar on medium-high speed until smooth, about 2 minutes. Add 1 teaspoon vanilla extract and sour cream, mixing to combine. Add eggs one at a time, mixing after each addition. Scrape bowl and mix until incorporated. Lower speed and add corn starch. Gradually pour in heavy cream and mix until smooth. Scrape bowl and mix again.

Cut the vanilla bean lengthwise, scrape seeds into the batter, and mix well. Pour cheesecake batter into the springform over the jam.

Place the springform pan inside the roasting pan and add water to the roasting pan about halfway up the sides of the springform. Bake for 70-75 minutes.

Turn off the oven and open the door halfway. Let the cheesecake rest for about 10 minutes before removing it from the oven. Allow to cool on the counter for 20 minutes. Run a greased knife along the sides of the pan. Cool for 1 hour.

Spread remaining cranberry jam over the top of the cheesecake. Cover with plastic wrap and refrigerate for at least 4 hours.

Melt the white chocolate bars according to package instructions. Beat additional cream cheese until smooth, then drizzle in melted white chocolate while continuing to beat. Fold in whipped topping until combined. Spread the mousse over the top of the cheesecake.

If using candied cranberries, spread them on top of the white chocolate mousse.