• Preheat the oven to 375 degrees F (191 C). Toss oats, almonds, sesame seeds, salt, cinnamon, ginger, nutmeg, and cloves together on a baking tray.  Melt the butter in the microwave and mix in the honey until fully combined.  Drizzle it all over the spiced oat, nut, and seed mixture and mix well until everything is evenly coated.  Bake for 10 minutes. Remove from the oven and mix the granola a little. Place it back in the oven and bake for about 8-10 more minutes until nice and toasty. Remove from the oven and let it cool completely before assembling the parfaits.

Cheesecake Batter:

• In a medium glass bowl, mix the cream cheese, honey, and salt together using a spatula to loosen it up and then switching to a whisk until completely smooth (if the cream cheese is too stiff, microwave for 15 seconds). 
• In a separate large bowl using an electric hand mixer (or a stand mixer), whip the cream until soft peaks form.  Add the honey cream cheese mixture and mix until combined.  Transfer the mixture to a large piping bag fitted with a large round tip (tip is optional, you can snip off the end of your piping bag and leave it as is or just use a spoon to fill the cups). 
• Gather 5-8 mini dessert cups or jars. Starting with only 5, fill them about ⅓ full, spoon a layer of the completely cooled granola on top, cover the granola with another layer of cheesecake batter, and garnish with more granola.  If you have extra cheesecake batter, repeat those steps with as many of the remaining cups as you’re able.  Cover and chill in the fridge until ready to serve.  I don't recommend making them a day in advance because the granola will quickly lose it's crunch and get soft. Enjoy!