For Crust:

In a large mixing bowl, gently crush graham crackers and add pumpkin pie spice. Pour melted butter over crackers and gently beat using a hand mixer on low until the mixture is crumbly.

Gently press mixture into the bottom of jars and refrigerate

For Cream Cheese Mixture:

Using a hand mixer, beat together all ingredients in a large bowl until well combined. Transfer mixture into a piping bag and pipe a thick layer over graham cracker crumbs. Refrigerate.

For Sugared Cranberries:

Combine water and sugar over high heat and stir until sugar is completely dissolved.

Add in cranberries and immediately remove from heat, stirring constantly to thoroughly coat cranberries

Using a slotted spoon, transfer cranberries to a wire rack to dry

Once cranberries are dry, roll around in a small bowl of granulated sugar to coat

Store in an airtight container

For Cranberry Sauce:

In a large sauce pan, combine sugars, water and orange juice over medium/high heat until sugars are completely dissolved.

Add in cranberries and pumpkin pie spice and cook until cranberries start to pop.

Remove from heat - sauce will thicken as it sits

Allow to completely cool before pouring over cheesecake

Top each cheesecake trifle with whipped cream and sugared cranberries

Enjoy!