Trick or treat! Try this pumpkin cheesecake

Preheat the oven to 325º Spray each cup of mini cheesecake pan with cooking spray or lightly grease with butter. Set aside.

To prepare the crust: In a small bowl, mix together crumbs, sugar and butter. Place 1 tablespoon of crust filling into each cup. Using the handle of a whisk or spatula, pat crumbs down flat.

Bake the crusts until set, about 8-10 minutes. Remove from oven and reduce heat to 300º.

To prepare the filling: In the bowl of an electric mixer, blend together the cream cheese and sugar. Scrape down the sides and bottom of the bowl, and add the eggs one at a time, mixing until smooth.

If piping pumpkin faces out of filling: Remove 1/4 cup of batter and mix with the melted chocolate. Set aside. If not, skip to next step.

Add the pumpkin puree, cinnamon, nutmeg (if using), salt and allspice and mix until smooth. Pour the batter into a large measuring cup or container with a pour spout and divide among the cups to 3/4 full. Use pastry bag to pipe faces onto the cakes by placing the tip just below the surface of the filling.

Bake the cakes for 16 to 20 minutes or until set around the edges with a dime-sized middle that still looks soft. Remove from the oven, and cool for 30 minutes or so before refrigerating. Cover and refrigerate for several hours. Unmold cheesecakes.