Infused Pumpkin Cheesecakes!

Start to finish: 45 minutes Yield: 15 cheesecakes Approximate dosage: 20mg per serving* Ingredients 2 cupcake pans 15 cupcake liners 15 ginger or molasses cookies (look for small, circular ones) One 8-oz package of cream cheese, softened One 15-oz can pumpkin 1 cup sugar ¼ teaspoon salt 1 egg plus 2 egg yolks, lightly beaten 1 cup half and half ¼ cup melted cannabutter ½ teaspoon cinnamon ½ teaspoon ginger ⅛ teaspoon freshly grated nutmeg 1 teaspoon vanilla extract Whipped cream (optional) Directions Preheat oven to 325˚F. Line pans with cupcake liners. Place one cookie at the bottom of each lined cup. In a large bowl, beat the cream cheese with a mixer until smooth. Add the pumpkin and beat until combined. Add sugar and salt and mix until incorporated. Add the eggs, yolks, half and half, and cannabutter. Mix thoroughly to ensure even distribution of the cannabutter throughout the mixture. Add vanilla and spices and mix until incorporated. Ladle the pumpkin pie filling into the prepared cupcake pans, almost to the top. Bake 25 to 30 minutes, or until centers are almost set. Remove from oven and allow to cool at room temperature. Refrigerate for at least 2 hours before serving. Top with whipped cream and enjoy!