Mini Pumpkin Cheesecakes

Can we talk about some crazy good pumpkiny goodness?  I've been dying to make this recipe since October 13, 2013.  I can say that because it's from last year's Food Network page-a-day calendar.  This stupid recipe makes 18 mini cheesecakes, which is the exact wrong amount.  Too much to make just to have at home, and too little to make for the office.  SURE I could just double the recipe and take it to work, but my brain doesn't always work that way.  It has rules, like wanting the recipe to be just right as it is without having to double or halve things.  This is why it took me a year to make it.
Anyway, quantity issues aside, this is some seriously good stuff.  The gingersnap crust is so perfectly perfect I can't handle it, and don't let the sour cream topping scare you.  It's just right.  Enjoy.

Ingredients

• 18 gingersnap cookies
• 8-oz package cream cheese, room temperature
• 2/3 cup granulated sugar
• 1/3 cup firmly packed light brown sugar
• 1/4 teaspoon fine salt
• 2 large eggs, room temperature
• 1/3 cup plus 1 1/4 cup sour cream
• 1/3 cup heavy cream
• 15-oz can pure pumpkin puree (Watch out- many canned "pumpkin" purees are actually butternut squash.  GASP.  This horror was shared at last weekend's Pinterest Party I made these for. The horror.  Check your label.)
• 1 tablespoon pumpkin pie spice, plus more for dusting

Directions

1. Preheat oven to 300°.  Line 18 muffin cups with paper liners.  Place 1 whole gingersnap in the bottom of each lined cup.  Set tins aside.
2. In the bowl of a stand mixture set to medium-high and using the paddle attachment, beat the cream cheese, granulated sugar, brown sugar, and salt until smooth and creamy, 2-3 minutes.
3. Scrape down the sides, reduce the speed to low, and beat in the eggs, one at a time, until combined.  Beat in 1/3 cup sour cream and the heavy cream.  Stir in the pumpkin puree and pumpkin pie spice by hand until the batter is smooth.
4. Divide the batter evenly among the cookie-lined paper cups, filling almost to the top.
5. Bake until the filling is just set, 40-50 minutes (mine took longer).  A sharp knife inserted into the center will come out moist, but clean.
6. Top each cheesecake with about 1 tablespoon of the remaining sour cream, and gently spread with a spoon.  This can be a bit tricky when the sour cream is cold and the cheesecakes warm.  Just a heads up.
7. Cool completely in tins on a wire rack.  Then refrigerate until cold, about 4 hours or overnight.  Top with a dusting of pumpkin pie spice.

Well hello, you handsome yummy devil.