Mini Pumpkin Cheesecakes

• FOR THE CRUST:
• 3/4 cups Gingersnap Cookies, Plus 1 Cookie Crumbled For Garnish
• 2 Tablespoons Unsalted Butter, melted
• 1 pinch Salt
• FOR THE FILLING:
• 8 ounces, weight Cream Cheese (softened At Room Temperature)
• 1/3 cups Light Brown Sugar, Packed
• 1 whole Large Egg
• 1/2 cups Pumpkin Puree
• 1/4 teaspoons Cinnamon
• 1/8 teaspoons Ground Ginger
• 1/8 teaspoons Freshly Grated Nutmeg
• 1 pinch Allspice
• 1 pinch Ground Cloves
• 1 pinch Salt
• 1/2 teaspoons Vanilla Bean Paste Or Extract
• FOR THE TOPPING:
• 1/2 cups Sour Cream
• 1/4 cups Heavy Cream
• 2 Tablespoons Powdered Sugar
• 1/4 teaspoons Vanilla Bean Paste Or Extract
• 1 dash Salt

1. Preheat oven to 350u0b0F. Line 9 muffin cups.
2. For crust, grind cookies into fine crumbs using a food processor or blender. Set aside 1-2 tablespoons of crumbs for the garnish. Add butter and salt to food processor and pulse to combine with crumbs. Fill each muffin cup with a heaping teaspoon of the cookie crumbs and press down evenly. Place pan in the center of the oven and pre-bake crust 5-6 minutes or until lightly browned. Allow to cool while preparing filling.
3. For filling, combine cream cheese and sugar in a mixing bowl fitted with a paddle attachment and whip over medium to medium-high speed until light and fluffy. Add egg and incorporate over medium speed until mixture is smooth. Stir in pumpkin, spices and vanilla until combined. Divide batter evenly among muffin cups. Tap muffin pan on counter several times to pop any air bubbles.
4. Bake in the center rack of the oven for about 16-20 minutes, or until set with a slight jiggle, rotating pan half way through. Allow cheesecake to cool in pan for 15 minutes, transfer to a wire rack and cool for an additional 30 minutes. Refrigerate until completely chilled, about 2-3 hours.
5. For topping, chill mixing bowl and whip attachment for 5 minutes in the freezer. Whip all ingredients together for about 2 minutes on high speed, or until stiff peaks are formed. To serve, remove liners from cheesecakes, spoon over topping or pipe using a pastry bag, and sprinkle with reserved crumbs. Enjoy.

cookies, unsalted butter, salt, filling, weight cream cheese, light brown sugar, egg, pumpkin puree, ubc, ground ginger, nutmeg, allspice, ground cloves, salt, vanilla bean paste, sour cream, ubc, powdered sugar, ubc, salt

Taken from tastykitchen.com/recipes/desserts/mini-pumpkin-cheesecakes-2/ (may not work)