Unique Mini Pumpkin Cheesecake

CRUST:
7 full sheets graham crackers
1 ½ T. packed light brown sugar
¼ t. salt
5 T. butter, melted
FILLING:
8 oz. cream cheese, softened
3 T. packed light brown sugar
2 T. maple syrup
1 egg
1 egg yolk
1 c. pumpkin puree
1 t. vanilla
½ t. cornstarch
½ t. ground cinnamon
½ t. ground ginger
1/8 t. ground nutmeg
1/8 t. salt
Whipped cream, for serving
1. CRUST: Preheat oven 350. Line a standard 12-c. muffin tin with liners.
2. Place crackers in bowl of food processor and pulse until fine crumbs form.
3. Add brown sugar and salt, continue to pulse.
4. Drizzle in melted butter and process until crumbs are moist.
5. Scoop heaping T. of crumb mixture into each muffin liner.
6. Press crumbs flat into bottom of each cup with the bottom of measuring cup. Bake for 5 minutes, until golden.
7. Transfer muffin tin to wire rack and cool while preparing filling.
8. FILLING: Beat cream cheese, brown sugar and maple syrup in large bowl with electric mixer for 2-3 minutes, until combined and fluffy.
9. Scrape down sides of bowl with rubber spatula.
10. Lower mixer speed and beat in egg and yolk just until incorporated.
11. Beat in pumpkin and vanilla until combined.
12. Beat in cornstarch, spices and salt.
13. Divide filling evenly among 12 cups, filling each about ¾ the way up.
14. Bake 10-12 minutes, until edges are set and dry, and centers are slightly jiggly.
15. Cool cheesecakes in pan on wire rack for 30 minutes.
16. Transfer to refrigerator for at least 1 hour, until completely cooled.
17. To serve, remove cheesecakes from pan and peel away the liners.
18. Arrange cheesecakes on serving plater and garnish with whipped cream.