Preheat oven to 350 degrees F.
Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray (I didn't spray them and had no problem getting them out). Press into the bottom of each cup so the crust is flat. (If you have a cup or container small enough that works well.) Partially bake for 10 minutes then remove from oven.
With a handheld or stand mixer, beat the cream cheese, sugar, and pumpkin until smooth. Beat in egg, vanilla, and spices until combined.
Pour batter evenly into the 12 cups filling about 3/4 way full. (I found it was easiest to pour the batter into a pourable measuring cup and then pour into the cups). Carefully put about a teaspoon of caramel on the top of each filled cup and gently swirl with a toothpick.
Bake for 25-28 minutes until cheesecake is cooked through. At this point I used a plastic knife to loosen the edges of each cheesecake.
After the cheesecakes have cooled, remove them from the pan and top them with more caramel. Refrigerate.
Make the chocolate decorations: Draw desired shape(s) on a piece of paper and trace it onto waxed paper 12 times using a sharpie or pen. Flip waxed paper over and place on a flat surface.
Melt 1 ounce of semi-sweet chocolate in a bowl in the microwave until just melted. Add to a small sandwich bag and cut off very tip.
Pipe chocolate onto waxed paper, tracing the shapes made by the sharpie. Slip the sheet of waxed paper into the fridge. When set, carefully remove the shapes from the waxed paper and decorate the cheesecakes.
Store cheesecakes in refrigerator until ready to serve.