Preheat oven to 350?F.

Crush the gingersnaps to create crumbs using a food processor or a plastic bag with a meat mallet.

Add melted butter to the crumbs and stir well to combine. Spread on a baking sheet and toast in the oven for 3?5 minutes until browned. Cool.

Process the cream cheese, granulated sugar, brown sugar, whipping cream, and vanilla in a food processor until smooth.

Add the pumpkin puree, cinnamon, allspice, cloves, and cardamom. Process until smooth.

Spoon half of the gingersnap crumbs into four 1/2 cup-capacity dishes, glasses, or jars, then layer on a few chopped pecans.

Divide half of the cheesecake mixture evenly between the dishes and top with the remaining gingersnap crumbs and more pecans.

Divide the remaining cheesecake mixture between the dishes.

Refrigerate for a minimum of 1 hour, or until firm enough to serve.

Garnish with whipped cream and pecans and/or gingersnap cookies.