Individual Pumpkin Cheesecakes

Preheat oven to 350 degrees.  Spray 24 muffin cups with non-stick cooking spray or line with liners.  Stir together crumbs, butter and 1 tbsp sugar.  Divide mixture among muffin cups, about 1 rounded tablespoon each, pressing slightly to pack down.  Bake 5 minutes; set aside.

Beat together cream cheese, remaining 1 cup sugar and vanilla.  Add pumpkin, eggs and spice.  Beat until smooth and creamy.  Divide mixture among gingersnap muffin cups, about 3 to 4 tablespoons each.  

Bake for 30 to 35 minutes, or until edges are dry and lightly golden.  Cool to room temperature.  Remove from pan, cover and refrigerate.