Sugared Cranberry-Topped Mini New York Cheesecakes

• 1 box David's Cookies mini NY cheesecakes
• 1 cup fresh cranberries
• six sprigs fresh rosemary
• 3/4 cup water
• 1 and 1/4 cup sugar, divided
• whipped sweetened heavy cream*, for piping

1. Whip heavy cream with a little powdered sugar and some vanilla extract until peaks form. Transfer to piping bag fitted with star tip for piping.
2. Place cranberries in a medium heatproof bowl.
3. Bring 3/4 cup water and 3/4 cup sugar to a simmer in a medium pot over medium heat, stirring until sugar is dissolved. Remove from heat. Cool briefly.
4. Pour sugar syrup over cranberries and rosemary sprigs, stir and let sit for 15 minutes.
5. Line a rimmed baking sheet with a sheet of parchment paper and use slotted spoon to transfer cranberries and rosemary sprigs to baking sheet. Let dry for an hour.
6. Pour the rest of the sugar in a pie plate. Toss cranberries and rosemary sprigs in sugar and roll around until coated.
7. Transfer sugared cranberries and sugared rosemary sprigs back to the lined baking sheet and allow to dry.
8. When ready to serve, pipe whipped cream atop thawed mini cheesecakes and garnish with sugared cranberries and sugared rosemary.

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Enjoy!