• Preheat the oven to 350F and line a standard 12-count muffin pan with cupcake liners.

Make the crust:

• Use a food processor or high powered blender to pulse the Gingersnap cookies into fine cookie crumbs. In a bowl stir together finely ground gingersnap cookie crumbs, melted butter, sugar and salt until well combined. Divide the cookie crumb mixture evenly between muffin cups, about 3 tablespoonfuls of cookie crumb mixture per muffin cup. Press the crumbs into the bottom of each cup and up the sides. Bake in the oven for 14-16 minutes or until set. Place the pan on a cooling rack and use a spoon or small spatula to press the crusts gently back into their shape if they’ve puffed up slightly. Let the crusts cool completely.

Make the filling:

• Once the crusts are cooled completely, make the filling, Use a hand mixer or a stand mixer fitted with the paddle attachment, whip together the softened cream cheese, Greek yogurt, sugar, vanilla extract, orange zest and pinch of salt. Beat on medium-high speed until smooth, about 3-4 minutes.

Make the sugared rosemary:

• Cut 12 small sprigs of rosemary (about 1 inch pieces) from a large piece of rosemary. Sprinkle sugar in a small bowl. Dip or rinse the small rosemary pieces in water and then roll in the sugar. Set aside to dry.

Assemble the cheesecakes:

• Once the crusts are fully cooled, carefully remove them from the cupcake pan and then from the cupcake liners. Place the cups on a plate or tray and fill with the cream cheese filling, using a piping bag with a star tip if desired for a whimsical presentation. Otherwise, use a regular tip on a piping bag or simply spoon the filling into the cups, about 3 tablespoonfuls into each crust. Top each with a dollop of E.D.SMITH® Cherry Pie Filling and garnish with a small sprig of sugared rosemary.
• Store mini cheesecake cups in the fridge in a covered container for up to 2 days. Take out of the fridge 15-20 minutes before enjoying.