No Bake Pumpkin Cheese Cake

Directions

1. 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.
2. In a separate mixing bowl, beat the cream cheese until fluffy. Add the brown sugar, Fustini&rsquo,s bourbon maple syrup, 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.
3. Scoop into a Ziploc bag cut the corner and pipe over the cookie base. Add the remaining whipped cream to a Ziploc bag, cut the corner and pipe on top (I used a tip, but you don't have to). Garnish with a sprinkle of cinnamon, nutmeg, white chocolate shavings or caramel. Serve immediately or refrigerate for up to 24 hours