Mini Pumpkin Vanilla Latte Cheesecakes

1: Combine crushed ginger snaps and melted butter in a medium bowl and set aside.

2: In a mixing bowl, beat together heavy whipping cream with a stand or hand mixer until stiff peaks form.

3: In a stand mixer, beat cream cheese until fluffy (about 2 minutes).

4: Add pumpkin purée, vanilla cold brew, cinnamon, nutmeg, ground ginger, and salt to the cream cheese and mix until combined.

5: Fold in whipped cream until smooth.

6: Press the crust evenly into muffin pan liners.

7: Use an ice cream scooper to place pumpkin cheesecake filling into each cup.

8: Let cheesecakes sit in the fridge overnight or for 4-6 hours until they set.

9: Optional: Add a spoonful of Petit Pot Vanilla French dessert, whipped cream, a dusting of cinnamon, and a vanilla wafer on top before serving.