Instructions

Cranberry Sauce:

1. In a heavy saucepan combine cranberries, sugar, orange zest, and 1/3 cup water. Stir well and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer for 10 minutes or until the cranberries are soft, then remove from heat and mash the cranberries. Stir in cornstarch slurry,  and set back on the heat until thicken, stirring constantly. Set aside to cool completely.
2. Preheat the oven to 325 F. Line cupcake pan with paper liners (this recipe makes 9 cupcakes) and set aside.

Graham Cracker Crust:

1. In a bowl stir together with a fork, graham cracker crumbs and sugar.
2. Stir in melted butter, until all crumbs are evenly moistened.
3. Divide the mixture among prepared liners and press firmly in the bottom, then place in the fridge.

Streusel Crumb Topping:

1. First combine light brown sugar, flour, and cinnamon in a small bowl and whisk with a fork until combined. Add melted butter and gently mix with a fork until coarse crumbs form and set aside.

Vanilla Cheesecake Filling:

1. Beat softened cream cheese, sugar, flour and vanilla until smooth and creamy. Add egg and mix just to combine, do not overmix! Spread cheesecake mixture over prepared crusts to fill each cup just a little over halfway (2/3 max).
2. Spread cranberry sauce over vanilla cheesecake. Fill them almost all the way to the top.
3. Finally, top each cup with streusel crumb,gently press the crumb with your palm. Place cupcake pan onto baking sheet and bake about 25-30 minutes or until the toothpick inserted in the center comes out almost clean.
4. Cool the cheesecakes in the pan for 20 minutes, then transfer on a rack to cool completely.
5. For longer storage, keep them in the fridge in an air-tight container.