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1.
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Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners.
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Place 1 whole cookie in the bottom of each lined cup.
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2.
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In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and 1/4 teaspoon fine salt on medium-high speed until smooth and creamy, 2 to 3 minutes.
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Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined.
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Beat in 1/3 cup sour cream and heavy cream.
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Stir in the pumpkin puree and pumpkin pie spice until smooth.
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Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
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3.
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Bake until the filling is just set, 40 to 45 minutes.
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A sharp knife inserted into the center will come out moist, but clean.
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Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread.
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Cool completely in tins on a wire rack.
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Refrigerate until cold, 4 hours, or overnight.
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Top with a dusting of pumpkin pie spice.
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Calories: 187
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Total Fat: 11 grams
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Saturated Fat: 6 grams
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Total Carbohydrates: 19 grams
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Protein: 3 grams
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Sodium: 115 milligrams
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Cholesterol: 57 milligrams
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Fiber: 1 gram
