• Preheat the oven to 180° C / 350 ° f.
• Start at the crust. Use a food processor. Process the gingerbread cookies and brown sugar together until they look like sand. Mix the gingerbread cookie sand in a large bowl with the butter. Stir until completely mixed.
• Pack the cupcake muffin cases/ papers in the muffin tray. Spray them with non-stick spray. Start with about two large spoons full of the cookie mixture in each bowl and press it flat with your finger to form a crust. Spoon in more of the mixture and press it down again. It should be about 13 mm thick after you flatten it.
• Bake for 8-10 minutes. While the crust is in the oven, you can continue with the mixer. Beat the cream cheese, pumpkin puree, and sugar together. Scrape it off the sides and beat again until completely blended.
• Add the rest of the ingredients for the cheesecake: the double-thick whipped cream, vanilla, cinnamon, and nutmeg. Beat at moderate speed until completely blended.   
• When the crust comes out of the oven, you can pour the cheesecake mixtures onto the crust. You want the bowls to be filled to the top, but do not overflow. Use your spoon to make the top of the cheesecake filling as evenly as possible.

Bake for 20 minutes

• When the time has elapsed, leave the cheesecakes in the oven for about 15 minutes, then place them on the counter for 30 minutes to cool. When cooled, place  in the fridge for at least 2 hours before serving.
• When you are ready to serve it, carefully pull the paper loose from the cheesecakes and prepare your fresh whipped cream.
• Use a mixer with the beater adapter.
• Beat at medium to high speed, add  1 cup double-thick whipped cream, 1 teaspoon sugar, and 1teaspooin vanilla. Beat this mixture until stiff peaks form. (You will know when the mixture of a liquid turns into whipped cream.)
• From here you can either scoop the whipped cream with a spoon onto the cheesecakes or scoop all the cream into a plastic bag. Cut off one end of the bag and use it to squeeze the cream onto the cheesecakes.