Preheat oven to 375 degrees. Place 8 1/2 cup canning in a baking dish with high sides.
Make the cranberry jam: Add cranberries, sugar, water and vanilla to a small pot over high heat. Bring to a boil then reduce the heat to medium. Simmer for 10 minutes and remove from heat.
Once the cranberry jam is cooled, divide it between the canning jars (keep some in reserve to add on top of the cheesecake).
Place the white chocolate and cream in a small saucepan over medium heat. Let the chocolate melt then whisk to combine.
In the food processor, add cream cheese, sugar, sour cream, eggs, vanilla, and melted white chocolate. Mix for 5 minutes. Divide batter between all canning jars, leaving 1/4 inch gap at the top. Carefully pour water into the pan so that it reaches halfway up the sides of the canning jars.
Bake in the oven for 25 minutes or until the cheesecakes are slightly puffed and the tops are dry and matte looking. Let cool for 1/2 hour.
Add cranberry jelly to top of the cheesecake in the jars.
mark.goadrich