Mix the graham cracker crumbs and sugar. Add the melted butter and mix thoroughly to combine.

Transfer the crumb mixture into a 9-inch pie dish. Press the crumbs evenly up the sides, then in an even layer on the bottom of the dish. Set aside.

To make the cranberry layer, put the cranberries, sugar, and orange juice into a medium-sized saucepan set over medium heat. Bring to the boil, then turn down to a simmer. Cook for 8 minutes or until most of the cranberries have burst and the sauce is thick. Set aside to cool.

Put the white chocolate and butter into a mixing bowl. Put the heavy whipping cream into a small saucepan set over medium heat. Remove from the heat just before the cream boils, and immediately pour over the chocolate and butter. Leave untouched for 5 minutes.

After 5 minutes, slowly stir the mixture until the chocolate is melted and smooth. If not melted, set the bowl over a pan of simmering water and stir until completely melted. Leave to cool slightly.

Fill the graham cracker crust with the cranberry sauce, then pour over the cooled melted chocolate. Smooth out the top with a palette knife.

Place the pie dish into the fridge to set for 3-4 hours or overnight.

Once set, decorate with sugared cranberries, rosemary, and red currants.

Slice, serve, and enjoy!