Line 28 muffin tins with paper liners and set aside.

In a medium sized mixing bowl, combine the crushed graham crackers, sugar, brown sugar, cinnamon, ginger, nutmeg and cloves. Mix until well combined. 

Add in the melted butter and mix until the texture is a wet crumb. 

Place 1 1⁄2 Tbsp of the crust mixture into the bottom of each muffin liner in the prepared pan and press down evenly. Set aside and make the cheesecake.

Preheat the oven to 350°F. 

In the bowl of a stand mixer, fitted with a paddle attachment, combine cream cheese, sugar and brown sugar. Beat on a medium-high speed until smooth. 

Add in pumpkin, heavy cream, sour cream, lemon juice and vanilla. Mix to combine. 

Add in eggs and mix for 30 seconds. Next, add in cornstarch, cinnamon, salt, nutmeg and cloves. Mix until just incorporated.

Spoon cheesecake mixture into each muffin liner until full. Place into the preheated oven on the middle rack and bake for 24 to 26 minutes, until the centers are set. 

Once baked, remove from the oven and place onto a wire cooling rack to let cool completely. Transfer cheesecakes to the fridge to chill, for about 2 hours before serving.

Serve just as they are, or top each one with some whipped cream and a sprinkle of cinnamon.