Preheat oven to 350 degrees. Place the gingersnap cookies inside a blender or a food processor, break them in small pieces if you are using a blender to make the grind easier and faster. add the melted butter and grind
Spray with a nonstick cooking spray the cavities of the 12 mini cheesecake pan/muffin pan or use cup liners. Proceed to place an approximately ½ tablespoon of the gingersnap crust inside the cavities of the mini cheesecake pan
Press down with a spoon or a small glass to make the mixture evenly distribute into the mini cups as shown in the image
Next, using a hand electric blender beat the cream cheese, sugar, pumpkin puree, vanilla, cinnamon, pumpkin spice, and other spices.
Proceed to add an egg and mix until the mixture is blended thoroughly and it looks smooth
Using a small spoon fill each of the mini cheesecake cups with the cream cheese mixture and bake in the oven for about 20 minutes or until center looks set