In a small bowl combine cookie crumbs and melted butter, mix until evenly coated. Press into the bottom of 6 jars or glasses.
In the bowl of a stand mixer or a large mixing bowl, whip the heavy cream until stiff.
In a separate mixing bowl, beat the cream cheese until fluffy. Add the brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves and salt and beat for 2 minutes. Using a spatula, fold in the pumpkin puree, then ¾ of the whipped cream.
Divide cheesecake mix between the 6 glasses. Top with the remaining whipped cream. Garnish with a drizzle of caramel sauce.
Chill for a minimum of 3 hours and they are ready to serve. Otherwise keep refrigerated for up to 48 hours
See Caramel sauce recipe here (https://www.biggerbolderbaking.com/salted-caramel-sauce/).