Pumpkin Cream Oreo Tarts

For the crust, in a food processor, grind Oreo cookies. Pour in melted butter and pulse to mix. Spoon mixture into 4 individual tart pans (mine were 4 inches x 1/2 inch) and press mixture down and up the sides of the pans. Place into the refrigerator.

For the filling, in a large bowl, whip cream cheese until smooth. Stir in pumpkin puree, sugar, vanilla and spices. Whip 1 minute on high. Scrape sides and mix again another 15 seconds or so until smooth. Divide mixture evenly between tarts and smooth the tops. Return to the refrigerator.

For the cream, whip cream with sugar and vanilla until stiff peaks form. Divide evenly between the four tarts and spread over top. Sprinkle with toasted walnuts. Store in the refrigerator until ready to serve.