Black Bottom Pumpkin Cheesecake (w/ Meringue and Caramel topping)

Oven Temp: 350
Makes: 24
Warning: You will not make enough, I guarantee it!!

Crust: 
approx. 1 sleeve of double stuff Oreos
4T butter, melted
     Put into a food processor and blend till completely combined. Scoop 2 t. of the mix into each cupcake liner (or greased muffin tin). Do not bake...yet

Pumpkin Cheesecake:
4 (8oz) pkg of cream cheese, at room temperature
1 1/4 c. sugar
3 T flour
1 c. canned pumpkin
2 T pumpkin pie spice (feels like a lot, but it will be delicious)
1 T vanilla extract
1/2 t. salt
4 large eggs, room temperature

Meringue Topping:
5 egg whites
5T sugar
1/2 t cream of tartar

Caramel drizzle:
1/2 bag (approx) of caramel squares
3 T (approx) of heavy cream

Directions:
1. Preheat oven to 350 (rack in the center)
2. With electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do NOT overmix). Add pumpkin, spice, vanilla, and salt. Mix until just smooth. Add one egg at a time, mixing until each is incorporated before adding the next (keep the mixer on low and again, DON'T overmix)
3. Scoop using a muffin scoop (4T) into each cupcake holder (or greased muffin tin). Approx. 24
4. Bake at 350 for approx 12-15 min. Cheesecake can be tricky in that you actually want to pull it out of the oven while the center is still a little wiggly. (yes, a technical term I know, but there you go.) If you wait till it is completely set, they will be over cooked and a little dry. They will still taste okay, so don't throw them out if this happens. :)
5. Once the cheesecakes are completely cooled and removed from the tins,(or refrigerate and finish later) whip the egg whites to stiff peaks slowly pouring in the sugar and cream of tartar while beating. All the sugar should be poured in well before the stiff peaks form. Once that is complete, pipe (or scoop) it on top each cheesecake.
6. Using a blowtorch, scorch the top of each  meringue. If this makes you uncomfortable because of the raw egg white, you can bake it and they will turn a little brown and get a little crispy like a meringue cookie. Will not looks as cool. :)
7. Melt caramels squares and cream till it is the consistency that you are able to drizzle. Then drizzle to your heart's content.
8. I would refrigerate for several hours before eating so making these a day ahead of an event and finishing with meringue and drizzle is probably a good idea.

ENJOY! -