Preheat oven to 325. Line a mini muffin pan with muffin liners, set aside.

In a microwave safe bowl melt the butter for the crust for 30 seconds (if it's not melted after 30 seconds microwave for another 30 seconds). Then add the graham cracker crumbs and sugar and using a fork mix all ingredients together. Spoon 1 tsp of the crumb mixture into the bottom of the lined muffin pan, and use a shot glass to press down the crumbs. Bake for 5 minutes, then remove from oven.

While the crusts are baking, make the filling. With a hand mixer (or stand mixer) beat the cream cheese (it is important that it is at room temperature-this will make it smooth and airy and not lumpy) for 3 minutes until smooth and creamy. Then add the sugar, eggs, and vanilla extract and beat for another 2 minutes until smooth and combined.

Spoon 1 tablespoon of cheesecake batter on top of the crust.

Chop up the Dove® Fruit - Whole Cranberry.

Then sprinkle a few pieces on top of the cheesecake batter.

Bake for 20 minutes, then remove from oven. Allow to cool for 10 minutes, then move to a wire cooling rack. Allow to cool for another 5-10 minutes, then allow to cool in the fridge for at least 4 hours, or overnight (perfect for making ahead!)