Preheat oven to 350 degrees and line a cupcake pan with white cupcake liners

Using a medium bowl, combine graham cracker crumbs, ¼ C sugar, ¼ C brown sugar, and melted butter

Using a tablespoon, spoon graham cracker crust mixture into the cupcake liners

Using a flat bottomed cup or measuring cup, lightly press down onto the crust Set aside

With a large mixing bowl, mix well until combined the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt

In another large, beat together the cream cheese, sugar, and vanilla extract

Combine the pumpkin mixture into the cream cheese mixture and beat until smooth and combined

Using the tablespoon again, scoop about 2 ½ tbsp of the cheesecake batter into the cupcake liners

Once all are filled, place into the oven and bake for 25-30 minutes or until the edges are firm and the middle slightly jiggles

Remove from oven and place onto the counter to cool to room temp

Once cooled, move tray into the fridge for overnight

Using a small pot, heat up the heavy whipping cream until it starts to simmer

Pour over the chocolate chips in a small bowl Sit for 1 minute

Whisk until smooth

Scoop into the piping bag and set aside

Drizzle the salted caramel sauce onto the top of the cheesecakes

Sprinkle the chopped pecans on top

Drizzle the chocolate ganache Enjoy!