8 graham crackers (for crust)
1/4 cup (1/2 stick) butter, melted (for crust)
2 tablespoons granulated sugar (for crust)
1 (8-ounce) package cream cheese (softened)
1/2 cup firmly packed dark brown sugar
1/2 cup canned pumpkin puree (not pumpkin pie filling)
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup sour cream (for topping)
3 tablespoons light brown sugar (for topping)
1/2 teaspoon vanilla (for topping)
Preheat the oven to 325 degrees Fahrenheit. Crush the graham crackers in a food processor or by putting them in a heavy zipper-lock bag and beating and rolling them with a rolling pin.
Combine the cracker crumbs, butter, granulated sugar, and cinnamon. Press the mixture firmly into the bottoms of 12 muffin cups.
Blend the cream cheese, granulated sugar, brown sugar, pumpkin, eggs, spice and vanilla until creamy and smooth. Pour the cream cheese mixture into the prepared tin and bake for 18-20 minutes, until just set.
Let cool on a rack for 30 minutes in the pan. Leave the cheesecakes in the pan and chill in the refrigerator for at least 6 hours, or overnight.
Just before serving, whisk together the topping ingredients and spoon over each individual cheesecake.