Use either a silicone mold or a muffin pan lined with muffin cups.

In a medium microwavable safe bowl, melt the butter in 20-30 second increments. Once butter is fully melted, add in the graham cracker crumbs and brown sugar. Place a tablespoon of graham cracker crumbs into the bottom of your mold or muffin tin and press into an even layer. Place the crust in the fridge until finished mixing the cheesecake mixture.

Using a hand mixer or stand mixer, combine the cream cheese, pumpkin butter, sugar, vanilla extract, salt and 1 teaspoon pumpkin pie spice until well combined. Add in the heavy cream and continue to mix on medium for 1-2 minutes until light and fluffy.

Evenly spoon cheesecake batter on top of chilled graham cracker crust. Place muffin tin or silicone mold back in the fridge to allow the cheesecake to firm, about 3-4 hours, however overnight is best.

Once ready to serve, make the whipped cream by whipping heavy cream, sugar, and vanilla extract together in a stand mixer until stiff peaks form.

Remove cheesecakes from silicone mold or muffin tin and top each one with whipped cream, a sprinkle of pumpkin pie spice and half a pumpkin cookie.