12 ginger snap cookies
2 1/2 c. ricotta cheese
1 c. pumpkin
1/2 c. light brown sugar
2 lg. eggs
1 1/2 tsp. vanilla
1/2 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. ginger
Cool Whip

Place paper liners in 12 muffin tins. Place 1 cookie in each cup. Blend cheese until smooth. Add other ingredients, blend thoroughly. Divide evenly into cups. Bake 20 minutes. Then turn off oven (don't open) and leave cheesecakes in oven for 1 hour. Refrigerate. Serve with Cool Whip on top.