In a small saucepan over medium heat, combine cranberries, sugar, water and orange juice. Heat for 8 – 10 minutes until thickened, using a whisk or spoon to help break down the cranberries. Strain through a mesh strainer into a bowl using a rubber spatula to press all of the liquid through. Dispose of the solids and let cool to room temperature. 

Preheat oven to 350F. In a medium sized bowl, stir together the crust ingredients until combined. Press into the bottom of a 9" springform pan. Bake for 10 minutes, then remove from oven and place on cooling rack. 

Reduce oven temperature to 325F. Using a double boiler, melt the white chocolate with the half-and-half, stirring occasionally until smooth. Remove from heat and set aside. 

In the bowl of a standing mixer fitted with the paddle attachment, mix the cream cheese and sugar together until smooth. Beat in eggs one at a time, mixing on medium-low between each addition. Use a rubber spatula to scrape down the sides and bottom of the bowl as needed. Add vanilla extract and melted white chocolate, mixing until combined. 

Pour into cooled crust. Place small dollops of cranberry puree on top of cheesecake mixture and use a knife to create marbled pattern. You won't use all of the cranberry puree, but can save some to drizzle on top when you serve. 

Bake for 50 – 55 minutes, or until filling is set. Place on cooling rack and let the cheesecake reach room temperature. Cover with plastic wrap and place in refrigerator for 8 hours or overnight. Serve at room temperature.