Pumpkin Cheesecake

Line a cupcake pan with papers (12-16). Heat oven to 325°.

For crust:

In a small mixing bowl, combine

3 cups crushed gingersnap cookies

1/4 c. sugar

1/4 c. melted butter

Mix well and pat 1 Tblsp. crumbs onto the bottom of each muffin paper.

Filling:

In a mixing bowl, combine:

3 8oz. packs of softened cream cheese

1/2 cup sugar

1/2 cup brown sugar

3 lg. eggs

1-1/2 cups pumpkin, cooked & pureed

1 teasp. vanilla

1-1/2 teasp. cinnamon

1-1/2 teasp. ground ginger

1/4 teasp. ground cloves

1/4 cup heavy (whipping) cream

2 tblsp. flour

Mix on low speed until thoroughly mixed; do not over beat!

Spoon a few tblsp. of batter over each crust. Bake for 20-25 minutes - test (shake pan- make sure the filling doesn't jiggle). Remove from oven and cool completely.

For topping:

Mix 1 cup of sour cream with a few tblsp. white sugar & 1/2 teasp. vanilla extract. Spoon a teasp. of sour cream mixture on top of each cheesecake. Sprinkle a shake of cinnamon-sugar over each. Chill.

You can also make this into a 8-10" cheesecake by using a springform pan. Follow the above recipe, putting the crumbs onto the bottom of the pan, using all the batter - and then baking it longer (test after 55-60 minutes).