In a food processor, pulse the graham crackers until finely ground. Add the melted butter, brown sugar, cinnamon, and salt and pulse until moistened.

Divide the mixture among the cavities, about 1 1/2 tablespoons each. Firmly press into the bottom of each cavity. A small object like a shot glass, flat muddler, or tart tamper makes this easier. Set aside.

Melt the white chocolate in a microwave-safe bowl in 15-second bursts, stirring well after each burst, until smooth. Set aside to cool to just warm, about 75°F.

In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese, butter, and brown sugar on medium-high speed until light and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.

Add the pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg, and salt. Mix on low until combined, then increase speed to medium-high and beat until thickened, about 1-2 minutes. Scrape down the sides and bottom of the bowl.

Add the cooled white chocolate and mix on low until fully combined.

Divide the mixture evenly among the cavities. If using a cupcake tin, use a large cookie scoop to add about 3 tablespoons of filling to each liner. Lightly tap the pan on the countertop a few times to release any air bubbles. If using a cheesecake pan, smooth the tops with an offset spatula.

Cover with plastic wrap and refrigerate until firm for at least 5 hours, but preferably overnight for the best flavor and a set texture.

When ready to assemble, freeze for 30 minutes before removing from the pan.

In the bowl of an electric mixer fitted with a whisk attachment, beat the heavy cream and powdered sugar until stiff peaks form, about 2-3 minutes.

Assembled cheesecakes are best served the day they are made but can be stored in an airtight container in the fridge for up to 2 days. For the best appearance, add the whipped cream and peanut butter pumpkins within a few hours of serving.