Individual Pumpkin Cheesecake

1 1/2 c. crushed gingersnap cookies
3 tbsp. firmly packed brown sugar
1/4 c. butter, melted
1 (8 oz.) pkg. plus 1 (3 oz.) pkg. cream cheese, softened
1/2 c. plus 1 tbsp. granulated sugar
1 egg
3/4 tsp. pumpkin pie spice
3/4 c. pumpkin
1/2 c. sour cream

Line twelve (2 1/2 inch) muffin cups with paper liners. For
crust, combine cookie crumbs, brown sugar and butter. Mix
well. Press crumb mixture on bottom and sides of paper cups
to form shells.

For filling, beat cream cheese and 1/2 cup sugar in large
mixer bowl on high speed until light and fluffy. Stir in egg
and spice until well blended. Fold in pumpkin. Spoon into
crumb shells. Bake 20 minutes at 375 degrees or until
filling is set.

Combine sour cream and 1 tablespoons sugar. Remove
cheesecakes from oven. To peach with about 2 teaspoons sour
cream mixture. Allow to cool to room temperature. Chill
several hours before serving. Can be frozen up to 1 month.
Makes 12 servings.