Prep the pan: Line a 12-cup muffin pan with paper liners. Heat the oven to 325°F (163°C).

Make the crust: Stir cookie crumbs, sugar, melted butter, and a pinch of salt until the mixture feels like damp sand. It should hold together when pressed.

Portion the crust: Spoon about 1 to 1 1/2 tablespoons of crust into each liner. Press firmly with the back of a spoon or a small glass to compact it.

Pre-bake: Bake crusts for 5–6 minutes. Set aside to cool slightly while you make the filling.

Beat the cream cheese: In a mixing bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 1–2 minutes. Scrape down the bowl.

Add sugars: Beat in granulated and brown sugars until creamy and lump-free. Scrape down the bowl again.

Mix in pumpkin and sour cream: Add pumpkin puree and sour cream. Beat on low speed just until combined to avoid incorporating too much air.

Flavor it: Add vanilla, pumpkin pie spice, cinnamon, and a pinch of salt. Mix until smooth.

Add eggs: Beat in eggs one at a time on low speed, mixing just until blended. Do not overmix.

Fill the cups: Divide the batter evenly among the crusts, filling each about 3/4 full.

Bake: Bake at 325°F for 16–20 minutes. The centers should look set at the edges and slightly wobbly in the middle.

Cool gradually: Let the pan cool on a rack for 20 minutes. Then transfer the cheesecakes to the fridge to chill at least 2 hours, preferably overnight.

Top and serve: Add whipped cream, caramel, and nuts right before serving. Enjoy cold for the best texture.