Break the biscuits up into a food processor/mini food chopper and blitz until you have fine crumbs.
Place the butter/margarine into a small, heat proof bowl and microwave in 20 second increments, until melted.
Pour the melted butter into the biscuit crumbs and mix until all the crumbs are coated in butter.
Divide the biscuit mixture between 4 individual sized ramekins/jars. Leave to one side.
Now make the cheesecake layer: Place the double cream into your stand mixer, or a medium sized bowl and whisk until you reach the soft peak stage. You want to pull the whisk out and have a peak come up, but the peak falls over as you remove the whisk.
Add in the cream cheese, pumpkin, vanilla, spices, salt and sugar and turn the mixer onto low-medium speed. Mix until all the pumpkin and cheese is combined and everything is smooth.
Divide the pumpkin mixture between your ramekins/jars and smooth over the top. You can either serve immediately or place in the fridge to firm up. You can make these cheesecakes a day ahead and keep them covered in the fridge. I put mine in the fridge for 2 hours to firm up slightly. To garnish, crush a gingernut biscuit and sprinkle on top.
Pumpkin Cheesecake Jars will keep in the fridge, covered, for 2 days.