In a small bowl, combine crushed cookies and butter. Mix until evenly coated. Press into the bottom of 6 jars or glasses.
Using an electric mixer, whip cream until stiff peaks form.
In a separate mixing bowl, beat cream cheese until fluffy. Add brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves, salt and beat for 2 minutes.
Using a spatula, fold in pumpkin puree, then ¾ of the prepared whipped cream.
Spoon pumpkin cheesecake evenly into jars. Add the remaining whipped cream into a piping bag, or a Ziploc bag with a cut corner, and pipe on top. Garnish with a sprinkle of cinnamon, nutmeg, or left over cookie crumbs.
Serve immediately or refrigerate for up to 24 hours.