• Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners
• Using a medium bowl, combine the oreo crumbs and melted butter
• Using a tablespoon, spoon oreo mixture into the cupcake liners
• Using a flat bottomed cup or measuring cup, lightly press down onto the crust
• Set aside

Cheesecake Directions

• Using a large mixing bowl, mix well until combined the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger and salt
• In another large, beat together the cream cheese, sugar, and vanilla extract
• Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined
• Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners
• Once all is filled, place into the oven and bake for 25-30 minutes or until the edges are firm and the middle slightly jiggles
• Remove from oven and place onto the counter to cool to room temp
• Once cooled, move tray into the fridge for overnight

Chocolate Ganache Directions

• Using a small pot, heat up the heavy whipping cream until slightly boiling
• Pour chocolate chips into a heat safe bowl
• Pour heavy whipping cream over the chocolate chips and whisk until smooth
• Pour the ganache into a squeeze bottle
• Pipe a dollop of ganache onto the top of the cold cheesecake
• Sprinkle a few mini chocolate chips on top
• Allow the ganache to harden before enjoying!