Heat oven to 350 F. Lightly coat the bottom and sides of a 9″ spring form pan with butter. Set aside
Crust
Put the oreos in a food processor and pulse into fine crumbs.
Slowly pour in the melted butter and pulse into evenly mixed.
Firmly press the oreo crumbs into the bottom of the spring form pan
Filling
In a large bowl with mixer, add the softened cream cheese and mix until smooth.
Add in the sugar, corn starch and vanilla extract. Mix until evenly distributed.
Add in the eggs one at a time and mix after each one
Stir in the melted white chocolate and orange zest
Slowly pour the filling into the spring form can, covering the oreo crust.
Put the spring form pan on a baking sheet and bake for 40-55 minutes. It will be slightly jiggly in the center and slightly moist when it’s ready
When it’s finished baking, turn the oven off, open the oven door and leave the cake in the oven, resting, for one hour. Don’t touch the cheesecake and just let it “rest” in the turned off oven
After an hour, remove the cake from the oven and run a sharp knife around the edges to loosen it from the pan
Let the cheesecake completely cool and then transfer to the refrigerator for a minimum of 8 hours, but 24 hours is best
White Chocolate Ganache
Melt the white chocolate and heavy whipping cream in the microwave for 30 seconds. Stir and repeat as needed until smooth and completely melted.
Remove the cake from the spring form pan and slowly pour the ganache on top, letting it fall down the sides. Add fresh cranberries if desired. Enjoy!