Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.

In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer until smooth and creamy. Add the vanilla extract and mix until combined.

Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.

Stir in the sour cream until smooth. Pour the cheesecake batter over the crust in the springform pan.

Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

While the cheesecake is chilling, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Allow to cool slightly.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the melted white chocolate into the whipped cream until well combined.

Once the cheesecake is chilled, spread the cranberry jam evenly over the top. Then, carefully spread the white chocolate mousse over the cranberry layer.

Chill the cheesecake for an additional 1-2 hours before serving. Garnish with fresh cranberries and mint leaves if desired.