Mini Eggnog Cheesecakes

Preheat oven to 350°. Line 2 muffin tins with paper liners. Place a gingersnap cookie at the bottom of each cup. In a large bowl using a hand mixer beat cream cheese and sugar until smooth. Add eggnog and vanilla and beat until combined. Add eggs, one at a time, beating after each addition until just blended, then add flour, nutmeg, cinnamon, and pinch of salt. Divide batter between muffin cups, filling 3/4 full.  Bake for 20 minutes or until they only slightly jiggle in the center. Refrigerate until chilled, about 3 hours.  Remove cheesecakes from muffin pan and discard paper liners. Dollop whipped topping onto each cheesecake and drizzle with warmed caramel.