To make the cranberry reduction, start with 8 oz of fresh cranberry's, about 1/4 cup water and 2 tablespoons of sugar. (*if desired you can add additional sugar) Combine the sauce ingredients in a pan over medium heat. Stir constantly until the sauce thickens to your desired consistency. At this point, strain the thickened sauce. After the cheesecakes have cooled, spoon the sauce over each individual cheese cake and serve. If you need your chocolate fix, lightly drizzle melted hot fudge over the cranberry sauce.
*The pictures do not do this dessert justice :)*