• Directions
• Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
• Using a medium bowl, combine all ingredients and mix until combined
• Using a tablespoon, scoop the crust into the cupcake liners
• Using a flat bottomed round cup, press the cup into the crust to make a firm crust
• Set aside

Filling

• Using a hand mixer, beat together the sugar and cream cheese until combined and smooth
• Beat in the sour cream, vanilla, and salt until combined
• Beat in 1 egg at a time until combined
• Scoop 2 ½  tbsp of the cheesecake mixture into the crust
• Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form
• Allow the cheesecakes to cool for a few hours in the fridge

Sugared Cranberries

• Using a small pot, combine the 1 C sugar and 1 C water and bring to a slow simmer, whisking until the sugar has completely dissolved
• Carefully pour the cranberries into the sugared water mixture and completely coat the cranberries
• Using a slotted spoon, remove the cranberries from the water and place onto a cookie sheet
• Allow sitting for 15 minutes
• Pour the ¾ C of sugar into a bowl
• Spoon a few of the cranberries at a time into the sugar
• Toss the cranberries into the sugar completely coating them
• Remove from the sugar and place into a bowl

Fresh Whipped Cream

• Using a medium bowl, beat together all ingredients until stiff peaks form
• Scoop into the piping bag
• Pipe dollops on top of the cheesecakes
• Carefully place a few of the sugared cranberries on top
• Enjoy!