Name: Ghost topped Pumpkin Cheesecakes with Biscoff Crust
Ingredients: 22 Biscoff Cookies (crushed); 5 tablespoons butter (melted); 8 ounces cream cheese (softened); 1 can sweetened condensed milk; 1 can (15 ounces pumpkin puree (not pumpkin pie mix)); 1 tablespoon pumpkin pie spice; 5 large egg whites; 1 cup sugar; 1/4 teaspoons cream of tartar; Pinch salt; 1 teaspoon pure vanilla extract; Black food coloring