Preheat oven to 350 degrees F and line muffin tin with cupcake liners.

Pulse cookies in blender or food processor until they are crumbs. Melt butter and mix together crumbs and butter. Evenly divide crumbs into muffin cups, with about 2-3 tablespoons per cup. Press mixture into bottom of cups and bake for about 5 minutes. Set aside to cool.

While crusts are baking, beat cream cheese, pumpkin, and yogurt together with an electric mixer on medium, scraping sides as necessary until smooth and combined, about 5 minutes. Add sugar, vanilla, cinnamon, nutmeg, ginger, and clove and beat until evenly mixed. On low speed, add one egg at a time until just combined.

Once crust is cooled, evenly distribute batter between muffin tins. Bake until cheesecake is almost set -- it will still jiggle a little and may puff up, about 23-25 minutes.

Let cool for 1 hour at room temp and then at least 2 hours in the frig. I usually cool mine in the frig overnight.

Once cheesecakes are completely cooled, make the whipped cream. Make sure the heavy cream and the bowl you’ll be whipping it in are very cold. Place cream in bowl and using an electric mixer with a whisk attachment, whip cream on medium until soft peaks form, about 3 minutes. Add vanilla and sugar and continue to whip on medium until it looks like whipped cream, another 1-2 minute. Apply whipped cream to cheesecakes, either piping it on with a frosting bag or applying it directly with a knife or spoon. Sprinkle with cinnamon or nutmeg and serve chilled.

Cheesecakes can be kept in frig for 2-3 days in an airtight container. Whipped cream will be freshest if you make and apply it as the cheesecakes are served, but will keep its shape on the cheesecakes in the frig.