Preheat the oven to 300°F.

Line two standard muffin pans with cupcake liners (if you are using paper liners double them) so that you can make 24 mini-cheesecakes.

Place butter in a microwave-safe bowl and melt on medium heat for about 2 minutes.

Grind the ginger snaps or graham crackers in a Vitamix or food processor until fine.

Add cookie crumbs, cinnamon and white sugar to melted butter. Mix with a fork until the crumbs are evenly moistened.

Place about 1 tablespoon of cookie mixture in the bottom of each cupcake liner. Press down the crumbs. If you have extra just add a bit more to each cupcake liner.

Using a stand mixer, mix softened cream cheese on medium until it’s smooth. Add powdered sugar and vanilla extract and mix on medium-low until just combined. Add egg whites one at the time on low until completely incorporated.

In a medium bowl stir together the pumpkin, cinnamon, allspice and flour with a rubber spatula. Add 1-1/3 cup of the cheesecake mixture to the pumpkin mixture and stir until incorporated.

To assemble: Add 1 tablespoon of cheesecake batter, top with 1 tablespoon of pumpkin purée and finish off with 1 tablespoon of cheesecake batter (3 layers plus crust) to each cupcake liner. Liners should be filled almost to the top.

Bake for 30 to 35 minutes (rotating the pan after the first 15 minutes)

Cool them completely and store in refrigerator.

Cupcakes can be made a few hours before serving. Add candy garnish just before serving.