Made with delicate Perugina Baci kisses, these baci mini pumpkin cheesecakes are packed with tons of chocolate and pumpkin flavors.
Stir together graham cracker crumbs, hazelnuts, sugars and olive oil in a bowl until combined. Press crumb mixture evenly into the only the bottoms of the springform pans.
Put the oven rack in the middle position and preheat the oven to 350°F.
Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon (if using) in a bowl until combined.
In a separate bowl, stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt.
Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.
Reduce speed to medium, then add pumpkin mixture and beat until smooth.
Pour filling into the pans, on top of the crust, smoothing the tops.
Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes.
Sprinkle with chopped Baci.