In a food processor, combine crust ingredients. Divide mixture among prepared cheesecake cavities. Add 1 small cookie scoop of crust mixture per cavity. Press down firmly to create an even layer. Bake for 5 minutes.
Reduce oven temperature to 325°F.
In a large bowl or stand mixer, beat together softened cream cheese and sugar. When smooth, mix in sour cream, vanilla and salt. Finally, add in egg, mixing until just combined and no streaks remain.
Add one heaping medium scoop of batter to each pan cavity. Bake at 325°F for 15-18 minutes.
Cool in pan to room temperature, then transfer to the refrigerator to chill thoroughly, roughly 6-12 hours or overnight.
When ready to proceed, carefully remove cheesecakes from pan, removing pan discs from the bottom of each crust.
Add finely chopped pistachios to a small bowl.
Microwave honey for 10 seconds. Using a pasty brush, lightly coat the sides of a cheesecake with honey. Roll coated cheesecake in chopped unsalted pistachios. Repeat with remaining cheesecakes.
Add cranberry jam to a pastry bag or plastic bag fit with a round tip. If needed, warm jam to soften prior to adding to bag. Pipe cranberry jam to the top of each cheesecake.