For the Crust

1. Preheat the oven to 350°F. Line a cupcake pan with baking liners.
2. Grind the cookies into a fine crumb using a food processor or blender. In a medium-sized bowl, combine the cookies with the melted butter and stir until well combined.
3. Spoon 1 heaping tablespoon of the graham cracker mixture into each cupcake liner and press into the pan with a spoon. Set aside.

For the Filling

1. In a large mixing bowl, beat the cream cheese until free of lumps then add the sugar and beat on low speed until completely smooth, scraping down the bowl occasionally.
2. Next, add the pumpkin puree and beat until well combined.
3. Finally, add the eggs, sour cream, vanilla extract and pumpkin pie spice and mix on low speed until well combined. Scrape down the bowl as needed.
4. Bake at 350°F for 15-18 minutes. The centers of the cheesecake should be slightly jiggly. Remove from the oven and cool for about 30 minutes in the pan, then cool compleltly on the counter. Transfer to the refrigerate for a minimum of 2 hours prior to serving. Keep stored in the refrigerator in an airtight container. Add toppings prior to serving.

For the topping

1. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe or spoon onto chilled cheesecakes and topped with leftover cookies.