PREPARE THE CRANBERRY COMPOTE

1. Combine the cranberries, light brown sugar, granulated sugar, and orange juice in a medium saucepan and bring to a boil.
2. Reduce the heat and simmer for ~10 minutes until the cranberries have popped but are still intact and the liquid has thickened.
3. Remove the pan from the heat and stir in the spices.
4. Allow the compote to cool to room temperature before assembling the cheesecake cups.

PREPARE THE CRUST

1. Pulse the graham crackers in a food processor until a fine crumb forms.
2. Add the graham cracker crumbs and salt to a small mixing bowl.
3. Pour the melted butter over the graham cracker crumbs and stir together. Set aside.

PREPARE THE CHEESECAKE FILLING

1. In a large mixing bowl, use an electric hand mixer to whip the heavy cream until medium-stiff peaks form.
2. In a separate mixing bowl, use the electric hand mixer to beat the cream cheese, granulated sugar, powdered sugar, vanilla, cinnamon, ginger, and salt together until smooth and fluffy.
3. Use a spatula to gently fold the whipped cream into the cream cheese mixture in 2 additions until fully combined.

ASSEMBLE THE CUPS

1. Spoon the graham cracker crumbs into the bottom of 8 dessert cups or jars (6-8 oz cups).
2. Pipe or spoon the cheesecake filling on top of the crust and smooth the top gently with a spoon or spatula.
3. Spoon the cranberry compote on top of the cheesecake filling.
4. Chill the cups in the refrigerator for 1-2 hours to allow the filling to set.
5. For serving, garnish with sugared cranberries and fresh rosemary sprigs. Enjoy!