a. In a food processor, add the gingersnap cookies and pulse into fine crumbs. Add melted butter continue pulsing until combined and resembling wet sand. Divide the cookie mixture evenly between 8 cups/bowls/glasses and set aside in the refrigerator to set, while you make the cheesecake mousse.

b. Add the gingersnap cookies in a large Ziploc bag. Using a heavy rolling pin, first bash and crush the cookies into smallish pieces and then roll it, to turn time in to fine crumbs.

Pour it out into a bowl and add the melted butter. Mix until combined and resembling wet sand. Divide the cookie mixture evenly between 8 cups/bowls/glasses and set aside in the refrigerator to set, while you make the cheesecake mousse.

In a large mixing bowl, combine the softened cream cheese and the pumpkin pie spice. Beat at medium speed until smooth.

Now add the sweetened condensed milk. Add a little more than half a can. Beat with well, until it is well incorporated with the cream cheese. Taste it. If needed, add more condensed milk. The sweetness of the cheesecake is a personal choice.

Add about ¾ of the tub of Cool Whip. I reserved about ¼ of the tub to garnish. It is optional. You can add the full tub. Gently mix the whipped topping with a spatula, taking care not to deflate the whipped air.

Spoon the cheesecake-mousse filling in to the prepared cups/bowls/glasses. Cover with cling wrap and refrigerate for at least 2 hours.

Just before serving top with reserved whipped topping and a gentle sprinkle of ground cinnamon (optional).