Make crust Preheat the oven to 425 degrees. Finely grind the gingersnaps and graham crackers in processor (yielding 1½ cups). Add the melted butter, and process until the cookie-crumb mixture is moistened. Press the mixture firmly into the bottom and up the sides of a mini-tartlet pan, or a 9-inch-diameter tart pan with removable bottom. (You can use the bottom and outer side of a measuring cup to help pack the crumbs into the base and neatly up the walls of my crumb crusts.) Place pan on rimmed baking sheet.
Make cheesecake batter. Mix together the ingredients in a small bowl until smooth. Make pumpkin batter Beat the egg and the egg white lightly in a large bowl. Whisk in the pumpkin, sugars, salt, cinnamon, ginger, cloves, and nutmeg. Gradually whisk in the cream. Assemble tartlets. Pour the pumpkin batter into gingersnap-graham crust. Dollop the cheesecake batter over pumpkin batter, marble the two together decoratively with a knife. Try not to pierce the bottom crust as you do.
Bake for 5 minutes if making tartlets or 10 minutes if using a tart pan, then reduce temperature to 350 degrees and bake for another 20 minutes if using a tartlet pan or 30 to 40 minutes if using a tart pan, or until a knife or toothpick inserted into the center comes out clean. Cool the tartlets completely on a rack, or in the fridge, and refrigerate any leftovers. Also, I added homemade whipped cream to mine because it just felt right. YUM.
