Preheat oven to 325 degrees.

Add the spiced wafer cookies and 1 tablespoon brown sugar to the bowl of your food processor.

Brown the butter: In a light colored or stainless steel pan (this will help you more easily see the browning) heat butter over medium heat until melted. Cook 4-5 minutes, stirring occasionally, until golden brown.

Transfer browned butter directly to the food processor, and process until mixture resembles fine crumbs.

Line a mini muffin tin with muffin cups, and press about ½ tablespoon of the cookie crust mixture into each cup. Press with the back of the measuring spoon the compact the crust into an even layer.

To a large mixing bowl, add the softened cream cheese, brown sugar, eggs, egg yolks, pumpkin puree, molasses, vanilla, cornstarch and pumpkin spice. Mix well with a hand mixer on high speed, until all ingredients are homogenous.

Transfer to a piping bag and pipe into the muffin tins over the cookie crust. Alternatively, you could transfer to a ziplock bag and cut a small snip at the corner of the bag to pipe the filling, or carefully spoon the mixture into the muffin cups.

Bake the cheesecakes in the preheated oven for 10-12 minutes, until set.

Allow the cheesecakes to cool in the pan for 10 minutes prior to transferring to a wire rack to cool completely. This will help them keep their shape and keep from spreading.

Once cheesecakes are cooled to room temperature (about 1 hour), they can be store in the refrigerator for up to 4 days, or in airtight freezer bags for up to 2 months. For best flavor and texture, chill the cheesecakes in the refrigerator for at least 1-2 hours prior to serving.

Serve with whipped cream, or as is!