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1 1/2 c. crushed gingersnap cookies
3 tbsp. firmly packed brown sugar
1/4 c. butter, melted
1 (8 oz.) pkg. plus 1 (3 oz.) pkg. cream cheese, softened
1/2 c. plus 1 tbsp. granulated sugar
1 egg
3/4 tsp. pumpkin pie spice
3/4 c. pumpkin
1/2 c. sour cream

Line twelve (2 1/2 inch) muffin cups with paper liners. For crust, combine cookie crumbs, brown sugar and butter. Mix well. Press crumb mixture on bottom and sides of paper cups to form shells.

For filling, beat cream cheese and 1/2 cup sugar in large mixer bowl on high speed until light and fluffy. Stir in egg and spice until well blended. Fold in pumpkin. Spoon into crumb shells. Bake 20 minutes at 375 degrees or until filling is set.

Combine sour cream and 1 tablespoons sugar. Remove cheesecakes from oven. To peach with about 2 teaspoons sour cream mixture. Allow to cool to room temperature. Chill several hours before serving. Can be frozen up to 1 month. Makes 12 servings.

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