Combine the graham crackers, cinnamon, ginger and nutmeg. Add the butter and mix until fully combined. Divide this between four 4-inch springform pans and press down firmly with a spoon. Place in the fridge while you make the filling.

Place the cream cheese, cinnamon, ground ginger and nutmeg in a bowl and beat with an electric mixer until smooth. Add the sugar and combine. Add the whipping cream, lemon juice, vanilla extract and maple syrup and mix until smooth. In a separate bowl, combine the gelatin and water and microwave for 30 seconds. Add the gelatin to the filling and mix until fully combined.

Divide the filling between the pans and return to the fridge to chill until set, about 3 hours.

Pour the water and sugar into a small pot and bring to a boil over medium heat. Add the powdered agar and simmer for 1 minute.

Divide the mixture into 2 tupperware containers and allow to cool for 1 minute. Scatter droplets of food colouring into the mixture and swirl with toothpicks until your desired pattern is reached. The jelly sets at room temperature, so make sure to work quickly.

Once the jelly has fully set, slide the jelly out of the Tupperware and cut out leaf shapes with small cookie cutters. Set the jellies aside.

Combine 1 cup water and maple syrup in a small pot and bring to a boil. While the water is heating up, combine the gelatin and ½ cup water. Microwave for 30 seconds. Add the gelatin to the pot and whisk until fully dissolved.

Pour into a glass with an easy pour spout and allow to cool to room temperature.

While the liquid is cooling, arrange the leaves on the surface of the cheesecakes. Gently pour the jelly topping on top and place the cheesecakes in the fridge until fully set.

To unmold the cheesecakes, run a sharp knife around the edge, then gently remove the sides of the pan. Enjoy!