Mini Pumpkin Cheesecakes
1 (8 oz.) bar cream cheese softened
1 cup pumpkin, cooked and pureed
1 package Halladay's Pumpkin Cheesecake
1 package gingersnap cookies
1 (8 oz.) container of Cool Whip
Paper lined mini muffin cups
Beat softened cream cheese, pumpkin and cheesecake mix. Fold in cool whip. Place one gingersnap cookie in the bottom of each muffin cup. Top with pumpkin cheesecake mixture and Garnish with nuts or fresh whipped cream before serving.