Step 1

Crush the mini cookies in the bag using a kitchen mallet or a rolling pin. They should be fine crumbs with a few larger pieces. Transfer to a bowl and toss with the melted butter.

Step 2

Divide the mixture between 4 dessert glasses, pressing firmly into the bottom.

Step 3

In a large bowl, beat the cream cheese with 1/4 cup of the powdered sweetener until smooth. Beat in the pumpkin puree, pumpkin spice, and vanilla extract.

Step 4

In another bowl, beat the cream with the remaining sweetener until it holds stiff peaks. Reserve about 2 tablespoons of the whipped cream for the tops of the cheesecakes. Fold the remaining whipped cream into the pumpkin mixture until no streaks remain.

Step 5

Spoon or pipe the pumpkin cheesecake into the jars, then refrigerate until firm, about 1 hour. Top with a little dollop of whipped cream and a mini ginger cookie.