Mini Pumpkin Cheesecakes

Directions

1. Set your oven to 350°F.
2. Place 12 paper liners into a standard muffin tin.
3. Mix the Oreo crumbs with melted butter until it looks like damp sand.
4. Spoon 1 to 2 tablespoons of the crumb mixture into each liner.
5. Press the crumbs down firmly using a 1/3 cup measure or something similar.
6. Bake the crusts for 5 minutes, then take the pan out and let it cool while you make the filling.
7. In a bowl, beat cream cheese and sugar with an electric mixer until smooth, about 1 minute.
8. Mix in vanilla, pumpkin pie spice, and pumpkin puree until fully combined.
9. Add the eggs one at a time, beating after each.
10. Drop a little over 2 tablespoons of batter into each crust.
11. Bake for 21 to 24 minutes, until the center is just slightly jiggly.
12. Let the cheesecakes cool to room temperature, then refrigerate for at least 4 hours. If storing overnight, cover loosely with plastic wrap.
13. Finish with pumpkin whipped cream and mini Oreos, if you like.