Step 1: Prepare the Graham Cracker Crust

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray, and line the bottom with parchment paper for easier removal.
2. Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press the Crust: Press the graham cracker mixture firmly into the bottom of the prepared pan, creating an even layer. Use the bottom of a measuring cup or glass to press it down.
4. Bake the Crust: Bake for 10 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.

Step 2: Melt the White Chocolate

1. Melt White Chocolate: In a heatproof bowl, melt the white chocolate using a double boiler or microwave. If using a microwave, melt in 20-second intervals, stirring in between to prevent burning. Once melted, set it aside to cool slightly.

Step 3: Make the Cheesecake Filling

1. Beat the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy, about 2-3 minutes.
2. Add Eggs One at a Time: Add the eggs one at a time, beating well after each addition. This helps create a smooth, airy texture in the cheesecake.
3. Add Sour Cream and Vanilla: Mix in the sour cream, vanilla extract, and almond extract (if using). Beat until smooth, being careful not to overmix.
4. Incorporate the Melted White Chocolate: Pour the melted white chocolate into the cream cheese mixture and fold in gently until fully incorporated.

Step 4: Bake the Cheesecake

1. Pour the Filling Over the Crust: Pour the cheesecake filling over the graham cracker crust, smoothing the top with a spatula.
2. Prepare a Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in. Place the pan in a larger baking dish and add hot water until it reaches halfway up the side of the springform pan.
3. Bake the Cheesecake: Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
4. Cool the Cheesecake: Turn off the oven, crack the oven door, and allow the cheesecake to cool inside for 1 hour. Then remove it from the water bath, place it on a wire rack, and let it cool to room temperature before refrigerating.

Step 5: Chill the Cheesecake

1. Refrigerate: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or, preferably, overnight. This allows the flavors to develop and the cheesecake to set completely.

Step 6: Prepare the Sugared Cranberries & Rosemary

1. Make Simple Syrup: In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Heat over medium heat until the sugar dissolves completely. Remove from heat and let it cool slightly.
2. Coat the Cranberries and Rosemary: Dip the cranberries and rosemary sprigs in the simple syrup, then transfer them to a wire rack to dry for about 1 hour.
3. Coat with Sugar: Once the cranberries and rosemary are tacky to the touch, roll them in the remaining sugar until evenly coated. Set aside.

Step 7: Decorate and Serve

1. Top with Sugared Cranberries and Rosemary: Once the cheesecake is fully chilled, top it with the sugared cranberries and rosemary.
2. Dust with Powdered Sugar: For a festive look, dust the top of the cheesecake lightly with powdered sugar.
3. Serve: Slice and serve the cheesecake with additional sugared cranberries and rosemary sprigs on the side for a stunning presentation.