1. In a medium sized sauce pan, combine cranberries, sugar, 1/4 cup of water, lime zest, lime juice and vanilla extract. Turn heat to medium high and let the ingredients cook for 8-10 minutes, until sugar is dissolved and cranberries release their juice. Cranberries need to be soft, but not mushy. Add the cornstarch diluted in water, mix and cook for an additional 2-3 minutes. Let cool completely before assembling your parfait. Compote will thicken as it cools.

2. Freeze a metal bowl and whisk attachment for 10 minutes. Whip heavy cream until stiff peaks form and set aside. 

3. Beat the softened goat and cream cheese on medium speed, until smooth and creamy, making sure no lumps are left. Add powdered sugar, vanilla extract and salt and mix until well incorporated. Fold in whipped cream with a spatula. Refrigerate while doing the rest of the recipe.

4. Mix all of the graham cracker crumbs, crushed walnuts and butter until butter covers everything and mixture resembles wet sand.

5. To assemble, place a layer of graham cracker crumb mix, then place on top a layer of goat cheese cheesecake. To top, add a layer of cooled cranberry compote.

Notes
1. Remove cream cheese and goat cheese from the fridge 1 hour prior to using
2. Let the Cranberry compote cool completely before assembling. You can make the Cranberry compote up to 3 days ahead of time and store covered in the fridge, so it's completely cooled before using.