TO MAKE THE CRUST: Preheat the oven to  350 F. Spray 12 cups in a mini cheesecake pan  with non-stick spray or line muffin tin with cupcake liners.

In a medium bowl combine graham cracker crumbs, melted butter, sugar and cinnamon. Mix until the crumbs are moistened.  Divide the mixture among the cups in the  mini cheesecake  tin and press firmly to make a solid layer. Bake for 8 minutes, then take out of the oven and cool at room temperature.  Reduce oven temperature to 325 F.

TO MAKE CHEESECAKE FILLING: In a large bowl, beat softened cream cheese and sour cream until smooth. Add sugar and vanilla and beat until combined. Mix in the eggs one at a time. Do not overmix! 

Spread the filling over the graham cracker crust. Bake for 18-22 minutes, until the edges set and the center gets slightly jiggly. Take out of the oven and cool at a room temperature, then in the fridge for at least 4 hours. Let it cool completely at room temperature before transferring them to the fridge. 

TO MAKE CRANBERRY JAM: Add cranberries, sugar, water, cinnamon, juice and orange zest to the pot and stir. Bring to a boil over medium heat, stirring occasionally, then reduce heat to low and simmer gently for about 15 minutes or until the cranberries pop and the jam thickens. Keep in mind that it will thicken further as it cools.

Remove from heat and leave at room temperature to cool completely. Tip: If you want a smooth jam texture, you can put it in a blender or food processor and blend it.

TO MAKE WHITE CHOCOLATE MOUSSE: In a small saucepan, heat 3 ½ tablespoons heavy whipping cream over medium heat. Remove from heat when the edges foam, before it boils. Add crushed  white chocolate and mix with a spatula until the white chocolate melts and combines with the cream. Leave at room temperature to cool.

Beat the remaining heavy whipping cream first on low and then on high until soft peaks form. Stir the cooled white chocolate into the whipped cream with spatula. Cover and refrigerate until ready to use.

TO MAKE CANDIDED CRANBERRIES: Line a baking sheet with  parchment paper. Set aside. In a small saucepan, combine water and 2 ½ teaspoons of sugar. Bring to a boil and let it  simmer over low heat for 3-4 minutes. Add the cranberries, remove from the heat and stir  for about 1 minute, then remove with a slotted spoon and place on the prepared baking sheet.

Leave at room temperature for 1 hour to dry and then roll them in the remaining sugar. Work in batches so that the sugar coats the cranberries evenly.

TO ASSEMBLE CHEESECAKES: Spread the cooled cranberry jam on  the mini cheesecakes. Take  the white chocolate mousse out of the refrigerator and transfer it to a piping bag and pipe cheesecakes. Top with candied cranberries.