Pumpkin Cheesecake Tarts

2/3 cup finely crushed gingersnap cookies (about 12 cookies)
2 tablespoons butter or margarine, melted
1 package (8 ounces) cream cheese, softened
1 cup Libby's solid pack pumpkin
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 eggs
2 tablespoons sour cream (optional)
2 tablespoons semi-sweet chocolate morsels

COMBINE crushed gingersnap cookies and butter in small bowl. Press scant tablespoon cookie mixture onto bottom of each 12 paper-lined muffin cups. Bake in preheated 325 degree F. oven for 5 minutes.

BEAT cream cheese, pumpkin, sugar, pumpkin spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well.Pour into muffin cups, filling 3/4 full.

BAKE at 325 degrees F. for 25 to 30 minutes or until set. Cool in pan on wire rack. Remove tarts from pan; chill.

GARNISH with sour cream. Place morsels in small, heavy-duty plastic bag. Microwave on high (100%) power for 20 seconds; knead bag to mix. Microwave at additional 10-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle chocolate over tarts. Makes 1 dozen tarts.

(from the Nestle Tollhouse Best-Ever Cookies cookbook)