Preheat oven to 350 F. Place inserts into bottom of each of the 12 cavities of a mini cheesecake pan.
In a small bowl combine gingersnap crumbs with melted butter. Divide between the 12 cavities & press down firmly with the back of a spoon.
Bake on middle rack of oven for about 8 minutes. Cool on a wire rack while filling is being prepared.
Cheesecake Filling
Beat the cream cheese in a medium bowl until smooth, about 1 minute. Add the brown sugar, persimmon puree, sour cream, egg, spices & vanilla. Beat until smooth & well combined.
Divide filling between the 12 cavities in the cheesecake pan.
Bake on the middle rack of the oven for 15-20 minutes or until set. Begin checking for doneness after 10 minutes, as oven temperatures vary considerably.
Cool 20 minutes on a wire rack, then using your finger, push up through the hole in the bottom of each cheesecake & remove each one. Remove metal insert & cool completely in the refrigerator for 3 hours or overnight.
Garnish with fresh persimmon slices & a bit of whip topping or your choice.