For candy mold, melt the green Candy Melts according to package directions. With Candy Melts you melt them in the microwave on 50% power, 30 seconds at a time, stirring within melts until completely smooth. Do not over-cook.

Using your decorating brush and a toothpick for accuracy, brush the green chocolate onto the leaf portion of the chocolate mold. Put in refrigerator or freezer until set. It just takes a few minutes.

Next, melt the orange Candy Melts using the same technique.

Using your larger decorating brush, brush the orange chocolate on your mold. You want it to cover completely but not be too thick. The goal is to not see through it but not make it so thick that it is hard to eat.

Put in the refrigerator or freezer to set.

Using food processor, pulse 12 Pumpkin Cheesecake crackers to a fine crumb.

For crust, combine 1 cup cookie crumbs with 3 Tbsp butter and 1/8 tsp salt. Mix completely. The mixture should stick together when pressed.

Using your 2 1/2″ cookie cutter ring, sprinkle about 1 1/2+ Tbsp crust mixture and push down. I used a vitamin container to press it down. Repeat six times.

Bake for 5 minutes on 350 degrees Fahrenheit. The crust will have spread a little, so re-cut with cookie cutter mold while crust is still warm and soft. This will ensure you have the right size for your molds.

For filling, combine softened 8 oz of cream cheese, 1/3 cup cookie crumbs, 3 Tbsp sugar, 1/4 tsp cinnamon, 1/4 tsp nutmeg and 1 tsp vanilla. Mix until completely combined. This can be done by hand or in a mixer.

Once chocolate in mold is set, spoon cream cheese and cookie mixture into the pumpkin mold, leaving a small space on the top for the crust. Let set in refrigerator until crusts are cooled and ready.

When cool, press the crust into the bottom of the mold. Put in refrigerator 20 minutes to set.

Carefully remove the mini pumpkin cheesecakes from the silicone pumpkin molds.

Finally, set a chocolate chip on top of each mini-pumpkin for the stem. If you want the chocolate chip to stick, simply melt the bottom a little on a hot pan and stick it to the top. Be careful.