In a medium bowl, place 1⁄2 cup (120 grams) cold water. Sprinkle gelatin on top, and let stand until water is absorbed and gelatin has fully bloomed, about 5 minutes.

In a medium saucepan, cook yogurt, cream, and sugar over low heat, whisking frequently, until sugar dissolves and mixture is warm. Whisk in gelatin mixture until dissolved. Remove from heat, and let cool for 5 minutes.

In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese at medium speed until smooth and creamy. With mixer on low speed, gradually add yogurt mixture and vanilla bean paste; thoroughly scrape whisk and bottom and sides of bowl. Beat until smooth and well combined.

Lightly spray an 8- to 10-cup mold or fluted tube pan with cooking spray. (See Note.) Pour mixture into prepared pan; cover and refrigerate until set, at least 6 hours, preferably overnight.

When ready to serve, fill a large bowl with warm water. Submerge bottom of mold or pan into warm water for about 2 minutes. Remove from water, and gently dry bottom of mold or pan. Place a serving platter on top of mold or pan, and invert together to turn out. (Alternatively, invert mold or pan onto a serving platter, and use a kitchen torch to warm the pan to help release.) Garnish with Sugared Rosemary and Cranberries, if desired. Refrigerate in an airtight container for up to 3 days.