• Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular muffin pan. I also suggest using cupcake liners for easier removal.
• Add the gingersnap cookies to a blender or food processor and process until you have fine crumbs. Add the butter and mix until fully combined.
• Evenly distribute the mixture between all the cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer. Set aside.

CHEESECAKE FILLING:

• In a large mixing bowl using an electric mixer, beat the cream cheese, pumpkin puree, vanilla, cinnamon, pumpkin spice, and other spices of your preference. Mix until fully combined, making sure to scrape down the sides of the bowl as needed. Add in the egg and mix on low speed until just combined.
• Evenly distribute the filling between all cavities of the cheesecake pan. For the minis, use 1 tablespoon of the cheesecake mixture, and if using a regular pan, use two tablespoons of the mixture.
• Bake at 325°F for 10–15 minutes or until the tops of the cheesecakes are set. I recommend 10 minutes for the mini and 15 for the regular baking pan.
• Remove the cheesecakes from the oven and allow them to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer them to the refrigerator to chill for at least 3 hours or overnight.
• Once the mini cheesecakes are chilled, carefully remove them from the pan.
• Garnish them with homemade whipped cream and some of the gingersnap crust mixture. serve, and enjoy!