Pumpkin Mini Cheesecakes

Ingredients:

• 18 gingerbread cookies
• 220 g cream cheese, softened
• 2/3 cup granulated sugar
• 1/3 cup firmly packed light brown sugar
• Fine salt
• 2 eggs at room temperature
• 1 and 1/4 cups + 1/3 cup sour cream
• 1/3 cup heavy cream
• 1 can (425 g) canned pumpkin puree
• 1 tablespoon pumpkin pie spice, plus extra for sprinkling

Preparation:

1. Preheat oven to 350°F (175°C). Line an 18-cup muffin tin with paper liners. Place one cookie in the bottom of each muffin tin.
2. In a large bowl, beat the cream cheese with the white and brown sugars and 1/4 teaspoon fine salt on medium speed until smooth and creamy, 2 to 3 minutes. Scrape down the sides of the bowl, reduce the mixer speed to low, and beat in the eggs, one at a time, until fully incorporated. Stir in 1/3 cup sour cream and heavy cream. Add the pumpkin puree and pumpkin pie spice and mix until smooth. Divide the filling evenly among the cupcake liners, filling almost to the top.
3. Bake until the filling is set, 40-45 minutes. A sharp knife inserted into the center should come out wet but clean. Spoon about 1 heaping tablespoon of sour cream onto each cheesecake, spreading it gently with a spoon. Cool the cheesecakes completely in the pan on a wire rack. Refrigerate until completely set, about 4 hours or overnight. Sprinkle each cheesecake with pumpkin pie spice.