In a microwave safe bowl melt butter for 30 seconds.
Add melted butter to gingersnap crumbs and mix together.
Divide crumbs between 8 (8 oz.) jelly canning jars.
Press crumbs down with fingers or spoon or something (I ended up using a clean medicine bottle that fit inside the jars)
In a mixer beat the cream cheese and sugar until light and fluffy.
Add the eggs and pumpkin pie spice and mix well.
Add the pumpkin puree and mix once more, scraping down sides of bowl to make sure all the cream cheese is mixed in.
Divide cream cheese mixture between the 8 jars and place inside a 6-7 quart oval crock-pot.
Fill bottom of crock-pot with water to reach halfway up the sides of the jars.
Cover the top of crock-pot with a kitchen towel or some paper towels to absorb moisture and prevent water from condensing on the lid and dripping into cheesecakes and then put the lid on top of the towels.
Cook on LOW 6 hours or HIGH 4 hours.
Remove jars from crock-pot and let cool to room temperature and then refrigerated till chilled.
To serve add whipped cream and a little sprinkle of gingersnap crumbs on top and enjoy!