Preheat oven to 300°F.

For the crust: Place cookies in a food processor; pulse until crumbled. Add 2 tablespoons sugar, the butter, and egg white; pulse just until moistened.

Coat 18 muffin cups well with cooking spray. Spoon about 1 heaping tablespoon crumb mixture into each muffin cup; press crumbs firmly into bottom.

Bake for 8 to 10 minutes or until toasty. Remove from oven; cool 10 minutes. 

For the filling: Wipe food processor clean with a dry cloth. Place cream cheese, pumpkin, and cookie butter in processor; process until smooth and no lumps remain. Add 3 tablespoons sugar, the flour, 2 teaspoons vanilla, the pumpkin pie spice, and ¼ teaspoon cinnamon; process until smooth. 

Spoon batter evenly into muffin cups. 

Bake 15 to 18 minutes or until centers of cheesecakes are set. Cool completely on a wire rack in the pan. 

Cover pan, and refrigerate at least 3 hours. 

Carefully run a knife around the edge of each cheesecake and remove to a platter.

For whipped cream: Combine whipping cream, powdered sugar, ½ teaspoon cinnamon, and ¼ teaspoon vanilla in a chilled metal bowl. Beat with an electric hand mixer until stiff peaks form. Pipe or spread desired amount of whipped cream onto mini cheesecakes (you may have extra whipped cream).