Make the Crust:

• Preheat the oven to 350°F (175°C). Lightly grease a mini cheesecake pan or line a muffin tin with cupcake liners.
• In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until well moistened.
• Divide the mixture among the mini cheesecake cups and press firmly to create a solid crust.
• Bake for 8 minutes, then remove from the oven and let cool. Reduce the oven temperature to 325°F (163°C).

2. Make the Cheesecake Filling:

• In a large bowl, beat softened cream cheese and sour cream until smooth.
• Add sugar and vanilla extract, and beat until well combined.
• Add eggs one at a time, mixing gently after each addition—do not overmix.
• Spread the filling evenly over the cooled crusts.
• Bake for 18-22 minutes, or until the edges are set and the center is slightly jiggly.
• Let cool at room temperature, then refrigerate for at least 4 hours or until fully chilled.

3. Make the Cranberry Jam:

• In a saucepan, combine cranberries, sugar, water, orange juice, orange zest, and cinnamon.
• Bring to a boil over medium heat, stirring occasionally, then reduce heat and simmer for 15 minutes, or until the cranberries pop and the jam thickens.
• Remove from heat and let cool completely. For a smoother texture, blend the jam in a food processor or blender if desired.

4. Make the White Chocolate Mousse:

• In a small saucepan, heat 3 1/2 tbsp of whipping cream over medium heat. Remove from heat just as the cream begins to foam (before it boils).
• Add chopped white chocolate and stir until completely melted and smooth. Let cool to room temperature.
• In a separate bowl, beat the remaining whipping cream until soft peaks form.
• Gently fold the cooled white chocolate mixture into the whipped cream using a spatula. Cover and refrigerate until ready to use.

5. Make the Candied Cranberries:

• Line a baking sheet with parchment paper.
• In a small saucepan, bring 2 1/2 tbsp of water and 2 1/2 tbsp sugar to a boil. Let simmer for 3-4 minutes.
• Add cranberries, remove from heat, and stir for 1 minute.
• Using a slotted spoon, transfer the cranberries to the prepared baking sheet and let dry for 1 hour at room temperature.
• Once dried, roll the cranberries in the remaining sugar. Work in batches to ensure even coating.

6. Assemble the Mini Cheesecakes:

• Spread a layer of cooled cranberry jam on top of each cheesecake.
• Transfer the white chocolate mousse to a piping bag and pipe it onto the cheesecakes.
• Garnish with candied cranberries for a festive, sweet finish.