Pre-heat oven to 325 degrees.

Place 12 cupcake papers in muffin tin and put a Pumpkin Spice Oreo cookie in the bottom of each.

In the bowl of a stand mixer or in a large bowl with a hand mixer, beat cream cheese until creamy.

Add pumpkin puree, sour cream, eggs, ¼ cup sugar, cinnamon, and salt to mixer and blend until well combined, scraping down sides of bowl in the process.

Pour batter equally among 12 cupcake tins, filling them almost to the top.

Bake at 325 degrees for about 19-21 minutes, until cheesecake is set. Be sure to remove from oven before cracking occurs.

Let cool to room temperature before removing from muffin tins.

In a separate, clean bowl of your stand mixer with whisk attachment or in a large clean bowl with a hand mixer (note: it helps if the bowl is chilled), beat together heavy cream and 2 tsp sugar until medium peaks are formed.

Top cooled mini cheesecakes with dollop of whipped cream and a mini candy pumpkin.