For Cranberry Sauce: Combine all ingredients in small saucepan. Simmer over medium heat until cranberries lose their shape and mixture thickens slightly, stirring occasionally, about 8 minutes. Transfer mixture to processor and blend until smooth. Strain and cool. Can Be Prepared 1 Day Ahead And Refrigerated.

For Cheesecake: Preheat oven to 350F. Stir 6 ounces white chocolate in top of double boiler over barely simmering water until melted and smooth. Cool slightly. Using electric mixer, beat cream cheese in large bowl until smooth. Mix in sugar. Beat in eggs, one at a time, beating well after each addition. Gradually mix in white chocolate.

Pour half of filling into 9: springform pan. Drop half of cranberry mixture atop filling by 2 tablespoons, spacing evenly. Use small sharp knife to swirl cranberries into filling. Carefully pour remaining filling over. Drop remaining cranberries and swirl again. Bake cake until edges are pulled from sides and golden, about 40 minutes. Center will not be set. Cool on rack. Chill overnight. Can Be Prepared 3 Days Ahead.

To Serve: Run small sharp knife around sides of pan to loosen cheesecake. Remove pan sides. Press white chocolate curls around edges, if desired.