In a medium saucepan over medium heat, combine fresh or frozen cranberries, granulated sugar, and vanilla extract. Stir frequently, allowing the cranberries to burst and thicken for about 15 minutes. Remove from heat and let cool completely.

Preheat the oven to 350°F. In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted butter until blended. Press mixture into the bottom of a greased springform pan and spread half of the cooled cranberry jam over the crust.

In a large bowl, beat cream cheese and granulated sugar until smooth. Mix in vanilla extract and sour cream, then beat in eggs one at a time. Add cornstarch and heavy cream, blending until combined. Fold in vanilla bean seeds before pouring over the jam layer.

Place the springform pan in a larger roasting pan and fill with hot water. Bake at 325°F for 70-75 minutes until edges are set but the center still wobbles. Turn off the oven, leave the door ajar for 10 minutes, then cool completely at room temperature before refrigerating for at least four hours.

Once chilled, spread the remaining cranberry jam over the cheesecake. For the mousse, beat cream cheese until smooth, mix in melted white chocolate, and gently fold in whipped topping. Spread mousse over the jam layer, reserving some for decorative swirls.

Before serving, decorate with optional candied cranberries on top of the mousse for a festive touch.