Directions
Preheat oven to 350 degrees.
Line a cupcake pan with cupcake liners
Using a food processor, grind up 2 packages of graham crackers until sand like crumbs
Pour crumbs into bowl
Mix in the sugar and melted butter
Scoop 1 tbsp of the crust into the liners and press down into a flat disk using the bottom of a flat cup
Set aside
Using a small bowl, whisk together sugar, cornstarch and salt
Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy
Beat in the sugar mixture until combined
Beat in the sour cream and vanilla until combined
Beat in the eggs, 1 at a time until combined after each egg
Fold in the melted chocolate until combined
Scoop 2 ½ tbsp white chocolate cheesecake batter into the cupcake liners
Push a couple of cranberries into the top of each cheesecake. You can cut them in half if you prefer.
Place into the oven and bake for 25-27 minutes or until the center has set
Remove and allow to cool for 30 minutes on the counter
Place into the fridge overnight
Top with fresh whipped cream, white chocolate shavings and fresh cranberries
Enjoy!