Preheat the oven to 325 degrees. Line a muffin tin with paper liners.
Make the gingersnap crust by mixing the finely crushed gingersnap crumbs, melted butter, and sugar together until well combined.
Place into the oven and bake for 5-6 minutes. Remove from the oven and let it cool completely.
Make the cheesecake filling by beating the cream cheese with a mixer until very smooth and fluffy, about 3-4 minutes; making sure to scrape down the sides as you go.
Add the sugar, vanilla, and salt.
Continue to beat until well blended and smooth, about 1 minutes; making sure to scrape down the sides as you go.
There should be no lumps. Add the eggs, one at a time, beating until just blended.
Side Note: Don't over beat once the eggs are added or the cheesecakes will puff and crack during baking.
Make the pumpkin filling by transferring 1/3 cup cheesecake batter to a small bowl.
Add the pumpkin puree, flour, cinnamon, nutmeg, and clove. Mix until well combined.
Fill each muffin cup nearly to the top with the cheesecake filling.
Add about a tablespoon of pumpkin mixture then drag the tip of the wooden skewer through the two batters in a random swirling pattern to create a marbled look.
Place in the oven and bake for 20-22 minutes, or until the cheesecakes are set.
They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked.
Allow them to cool in the muffin tin completely.
Place in the refrigerator to chill.
Serve with whipped cream. Enjoy.