In a food processor, add your ginger snaps and blitz until finely ground. Transfer to a bowl and add melted butter and pumpkin spice. Mix well and set aside.
In the bowl of a stand mixer, add your cream cheese and sour cream. Mix, scraping down sides, until fluffy. Then add your orange zest, vanilla and sugar. Mix again until smooth. Add to a piping bag and set aside.
Next, add about 1/4 cup of the gingerbread crust into each dessert dish. Using the bottom of a cup, press until it is an even flat layer. Next, pipe your cheesecake filling evenly into your dishes. Place in the refrigerator for at least 2 hours to chill.
For the Cranberry sauce: In a small pot, add your cranberries, sugar, Olipop and orange juice. Mix well, bring to a simmer and let cook for about 15 minutes. Then lightly mash your cranberries. When cool enough, put in the refrigerator to chill.
To serve, top your cheesecakes with a spoonful of cranberry sauce, orange peel and ginger snaps. Enjoy!
