1. Crush the graham crackers or digestive biscuits in a food processor until finely ground.

2. Mix in melted butter until the mixture resembles wet sand.

3. Press the mixture into a tart pan, evenly covering the bottom and sides. Chill in the fridge for 15 minutes.

4. In a heatproof bowl, combine chopped white chocolate and heavy cream. Melt gently using a microwave or double boiler, stirring until smooth.

5. Stir in the softened cream cheese or mascarpone and vanilla extract until fully blended.

6. Pour the filling into the chilled crust. Smooth the top and refrigerate for 2 hours to set.

7. In a saucepan, combine cranberries, sugar, and optional orange zest. Cook over medium heat for 10–15 minutes until cranberries burst and sauce thickens. Let cool completely.

8. Spoon the cooled cranberry mixture over the set tart. Spread evenly.

9. Garnish with whipped cream or white chocolate shavings if desired.

10. Chill until ready to serve and slice with a warm knife for clean cuts.