Mini Salted Chocolate Pumpkin Cheesecakes & a J. Q. Dickinson Friendsgiving Potluck (Giveaway!) — Will Frolic for Food

[b]The Crust[/b] Preheat the oven to 350F. Line two large muffin tins with muffin or cupcake liners. Set aside.In the bowl of a food processor, add oat flour and almond meal and pulse a couple of times to combine. Add maple syrup, coconut oil, and sea salt. Blend for 30 seconds. The mixture should be pliable (not sticky) and hold together when you squeeze a handful together.Remove the dough from the food processor and roll into a smooth ball.Pinch of a golf-ball sized amount from the dough ball and roll into a ball between your hands. Press into a flat disc -- about 1" to 1.5" -- to fill the bottom of your muffin tin liners. Place in a muffin liner, and repeat until you've filled all of the muffin liners with mini crusts.Bake for 10 minutes, then remove and let cool completely before filling with the cheesecake mixture. [b]The Cheesecake[/b] In a large bowl, combine the goat milk kefir, chèvre, squash puree, coconut sugar, eggs, vanilla bean, and cinnamon.Using a hand blender (or a really strong whisking arm!) blend everything together until you have a smooth emulsion -- this step is most important to get the coconut sugar and cinnamon well mixed (no one wants ugly brown lumps after working so hard!).Pour the cheesecake mixture into each muffin liner, filling 3/4 of the way full.Bake for 25 minutes on the middle rack, until the cheesecakes have puffed up and become golden and no longer jiggle in the center.While the cheesecakes are baking, melt the chocolate in a double boiler with 3 tablespoons coconut oil or ghee. Use a spatula to mix it all together.Once the cheesecakes are done baking remove them and let cool completely (I admit I stuck mine in the freezer for 20 minutes! Although you could do a longer cool in the fridge at 40 minutes). The cheesecakes will "fall" as they cool, flattening out.Remove from the freezer or fridge once cool, then top each cheesecake with 1/4" of chocolate. Or whatever! It's up to you, really, depending on how much chocolate you like. But I'm pretty sure no one ever said "oh no, that's too much chocolate. I WON'T EAT THIS." So, ya know, have at it.Let the chocolate set -- stick the custards in the freezer for 10 minutes. Then remove from the freezer once half-set, sprinkle on a liberal amount of sea salt (depending on your preference) and stick in the fridge to set completely until serving them (at least 10 minutes further).These cheesecakes are best within the first 24 hours you make them, but they'll keep for up to 3 days in the fridge or a week in the freezer (in an air tight container).