Put the cookies in a large heavy-duty freezer bag and cover with a towel.
Pound bag with a meat mallet or rolling pin until cookies are uniformly crushed into very small pieces. This can also be done in a food processor.
Transfer the crushed cookies to a glass bowl and add melted butter.
Stir with a fork until thoroughly combined. Add a little more melted butter to hold cookie crumb mixture together, if necessary. However, do not add too much or the butter will compete with the flavor of the gingersnap crust.
Divide the cookie crumb mixture into 24 equal parts and press the mixture into the bottom of each muffin cup firmly with your fingers to form a crust.
Bake in preheated oven for 8 – 10 minutes.
Remove from oven and set aside.
In a large mixing bowl, combine the cream cheese, brown sugar, and salt with a hand-held mixer.
Add the pumpkin puree and Greek yogurt to the cream cheese mixture and continue beating until combined.
Crack the egg in a separate bowl before adding it to the cream cheese mixture.
Then blend in vanilla, cinnamon, nutmeg, ginger, and cloves. Continue blending until all the ingredients are thoroughly incorporated into the batter.
Evenly divide the pumpkin cream cheese mixture between the 24 muffin-tin cups, placing it on top of the pre-baked cookie crust. Fill each cup slightly higher than the edge of the pan.
Place muffin tin on center rack of oven and bake for 15 – 20 minutes, or until the tops are lightly browned and the pumpkin mixture has set.
Remove from oven and cool completely before removing mini-cheesecakes from tin.
Refrigerate for several hours or overnight before serving.
To serve, top with whipped cream and salted-caramel crunch or your favorite caramel sauce. If using homemade whipped cream, spoon it into a plastic sandwich bag and cut a small corner off one bottom side. Pipe onto individual mini-cheesecakes for greater control.