Mini bourbon pumpkin praline cheesecakes

Crust
Gingersnap cookies, crumbled	1 ½ cups
Cinnamon, ground	1 teaspoon
Butter, unsalted, melted	¼ cup
Salt, kosher	1/8 teaspoon
Filling
Cream cheese, room temperature	16 ounces
Sugar	¾ cup
Flour, all-purpose	1 ½ tablespoons
Pumpkin pie spice	2 teaspoons
Eggs	2 large
Pumpkin puree	1 cup packed
Bourbon	2 tablespoons
Vanilla extract	1 teaspoon
Topping
Sugar, granulated	1 cup
Half & half	½ cup
Butter, unsalted	1 tablespoon
Salt	Pinch
Baking soda	Pinch
Vanilla extract	½ teaspoon
Pecans, chopped	1 cup +

1. Preheat the oven to 325°F; mini cheesecake pans lightly buttered (yield: 36). 
2. In a small bowl, combine the cookie crumbs, cinnamon, butter, and salt until moistened. 
3. Divide evenly among the wells of the mini cheesecake pan, and press down firmly. 
4. Bake for 8 to 10 minutes, until set; cool to room temperature. 
5. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. 
6. Beat in the flour and spices. 
7. Add the eggs one at a time. 
8. Beat in the pumpkin, bourbon, and vanilla. 
9. Divide the mixture among the wells of the cheesecake pan, filling to just below the top of the pan. 
10. Bake the cheesecakes for 20 minutes, until the edges are firm but the center is still jiggly. 
11. Transfer the pan to a cooling rack; cool to room temperature, then transfer to the refrigerator to chill overnight. 
12. Remove the cheesecakes from the pan and place on a wire rack set in a baking sheet. 
13. In a large saucepan over medium-high heat, combine the sugar, half & half, butter, salt, baking soda, and vanilla. 
14. Stir the mixture until boiling and the sugar has dissolved completely. 
15. Turn the heat to medium-low and continue stirring until the mixture reaches 238°F to 241°F on a candy thermometer (soft ball stage; the mixture will begin to take on a light caramel color). 
16. Stir in the pecans, and remove from heat. 
17. Stir the mixture until it begins to thicken and become creamy. 
18. Using a spoon, drop heaping tablespoons of the praline mixture onto the top of each cheesecake, and garnish with a toasted pecan halve; allow to cool. 
19. Chill the cheesecakes until ready to serve; can be made up to 1 day in advance. 

Recipe mildly adapted from The Suburban Soapbox.