1. Crush graham crackers into fine crumbs and mix with melted butter until the texture resembles wet sand. Press the mixture into the bottom and sides of a tart pan. Chill for 30 minutes.

2. In a heat-safe bowl, melt white chocolate chips with heavy cream in 20-second microwave intervals, stirring in between until smooth. Let it cool slightly.

3. In a separate bowl, beat cream cheese and powdered sugar until smooth. Add the cooled white chocolate mixture and vanilla extract. Mix until fully combined.

4. Pour the filling into the chilled crust. Smooth the top and refrigerate for 1–2 hours until set.

5. In a saucepan, combine cranberries, granulated sugar, orange juice, and zest. Cook over medium heat for 10–12 minutes, stirring often, until cranberries burst and the mixture thickens. Let cool completely.

6. Once chilled, spoon cranberry topping over the white chocolate layer. Spread gently.

7. Garnish with whipped cream dollops or rosemary sprigs. Chill until ready to serve.