Ashley | Baker By Nature

For the Crust:
Preheat the oven to 350 degrees (F). Line a 12-cup muffin tin with paper liners. Lightly spray the liners with nonstick baking spray, set aside until needed.
In a large bowl combine graham cracker crumbs, sugar, salt, and melted butter. Using a rubber spatula, stir well to evenly combine. Divide the filling evenly among the prepared liners, adding about 1 heaping tablespoonful to each cup. Press the crust down firmly into an even layer (I use the back of a spoon to do this).
Bake in the preheated oven for 5 minutes then remove from the oven and set aside to cool. In the meantime, make your filling.
Reduce the oven temperature to 300 degrees (F). 
For the Cheesecake:
In a large bowl, using an electric hand mixer, beat the softened cream cheese, pumpkin puree, sour cream, and molasses until well combined and very smooth. 
Add in the brown sugar and vanilla and beat smooth, scraping down the sides and bottom of the bowl as needed. 
On low speed, add in the egg and egg yolk and beat until just combined. Do not over mix. 
On low speed, beat in the spices, flour, and heavy cream, just until combined. 
Divide the filling evenly among cups, pouring it on top of the prepared crust layer. The molds will be very full.
Bake in the preheated oven for 18 minutes, then turn off the oven and leave the door closed for another 10 minutes.
Remove the pan from the oven and place the pan on a wire rack to cool completely. Once cool to the touch, place the pan in the fridge to chill for at least 3 hours. 
When ready to serve, top with whipped cream and garnish with a sprinkle of cinnamon and/or a drizzle of salted caramel sauce, if desired.