In a medium saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a boil over medium heat, stirring until the sugar dissolves completely, about 3 minutes.

Remove from heat and stir in 2 cups of fresh cranberries, ensuring each is well coated. Let them sit in the syrup for 5 minutes.

Using a slotted spoon, transfer the cranberries to a wire rack set over a baking sheet. Let them dry for at least 1 hour until they are sticky but not wet.

Place 1/2 cup sugar in a shallow bowl. Working in small batches, roll the sticky cranberries in the sugar until fully coated. Transfer to a parchment-lined sheet and let dry for another hour. Store in an airtight container in the refrigerator.

Preheat the oven to 350°F. Grease an 8-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap the pan with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.

Place 6 ounces of finely chopped white chocolate in a heatproof bowl. Heat 1/3 cup of heavy cream until it just begins to boil, then pour it over the chocolate. Let sit for 2 minutes, then stir gently with a rubber spatula until smooth and fully melted. Set aside to cool slightly.

In a large bowl, beat the softened cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla until smooth. Mix in the cornstarch. Add the beaten eggs and mix on low speed just until combined.

With the mixer on low, slowly pour in the melted white chocolate mixture, mixing until just incorporated. Do not overmix.

Pour the cheesecake batter into the prepared springform pan. Place the pan in a large roasting pan and fill the roasting pan with warm water until it reaches halfway up the sides of the springform pan. Bake for 50 to 60 minutes, until the center is just set. If the top starts browning, tent loosely with aluminum foil. Remove from the water bath and cool to room temperature on a wire rack. Cover and refrigerate for at least 4 hours, preferably overnight, before removing the springform ring.

Preheat the oven to 350°F. Grease two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper.

In a large bowl, whisk together 2 cups plus 2 tablespoons flour, 1 1/3 cups sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt.

Add the softened butter, 2 eggs, 1 1/2 teaspoons vanilla, 2/3 cup sour cream, and 2/3 cup milk. Mix on low speed until smooth, scraping down the bowl as needed. Do not overmix.

Toss the 2 cups of fresh cranberries with 1 1/2 tablespoons flour, then fold them gently into the batter.

Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. For best results, wrap the cooled cakes in plastic wrap and refrigerate overnight before assembling.

When the cakes and cheesecake are fully cooled and you are ready to assemble, make the frosting. Melt 7 ounces of finely chopped white chocolate in a heatproof bowl set over a pan of simmering water (double boiler), stirring until smooth. Remove from heat and stir in 1/4 cup heavy cream. Let cool to room temperature.

In a large bowl, beat the softened butter, 1 1/2 teaspoons vanilla, and 1/4 teaspoon salt until creamy. With the mixer on low, slowly pour in the cooled white chocolate mixture. Gradually add about half of the powdered sugar, beating until thick. Add 3 tablespoons of heavy cream and mix well. Gradually add the remaining powdered sugar, beating until smooth and spreadable. If the frosting is too thick, add more heavy cream, a teaspoon at a time. If too thin, add more powdered sugar.

Place one cranberry cake layer on a serving plate. Spread a thin layer of white chocolate frosting over the top. Carefully place the white chocolate cheesecake layer (with the springform ring removed) on top of the frosting.

Spread another thin layer of frosting over the cheesecake, then top with the second cranberry cake layer. Frost the entire cake with the remaining frosting, smoothing the sides and top.

Refrigerate the assembled cake for at least 1 hour before slicing and serving to allow it to set. Garnish with the sparkling cranberries just before serving.

Store any leftovers in the refrigerator.