For the cranberries, combine the bourbon and 1/3 cup of sugar in a small sauce pan. Heat gently over medium heat until sugar is melted. Remove from heat and stir in the cranberries. Stir occasionally and allow to soak for about 15 minutes.
Drain the bourbon and sugar from the cranberries and allow them to dry in a single layer on a cooling rack set over a cookie sheet for about an hour. The cranberries will retain the sticky coating from the bourbon and sugar mixture.
Pour the 1 1/2 cup of sugar over the cranberries and roll them to coat evenly with sugar. Store in an air tight container in the refrigerator until ready to use (they’ll probably stay fresh for up to 3 days).
Preheat oven to 350 degrees F.
Place 12 foil liners in a muffin tin and spray lightly with cooking spray.
Put one triple ginger cookie in the bottom of each muffin cup liner.
With a stand or hand mixer, beat the cream cheese on high for about 1 minute. Add the sugar, orange zest and orange juice and beat until smooth.
Add the white chocolate, egg and vanilla. Again, beat until smooth, scraping down the sides of the bowl as needed.
Stir in the cranberry apple butter by hand, just until combined.
Divide the cheesecake batter evenly among the 12 muffin cups. Tap the pan on the counter a few times to release any air bubbles.
Bake on center rack for 20 – 22 minutes, or until cheesecakes are just set.
Allow to cool in muffin tin for about 30 minutes. Then finish chilling the cheesecakes in refrigerator for a minimum of 2 hours before serving.
Right before serving, top each cheesecake with whipped cream and sugared cranberries.