Crush the graham crackers or gingersnaps to create crumbs. Add melted butter, stir well to combine it. Spread on baking sheet.

Toast in the oven 3–5 minutes until crumbs start to brown. Cool down.

Process the cream cheese, sugars, cream and vanilla in a food processor until smooth.

Add the pumpkin puree, cinnamon, allspice, cloves, cardamom, and Agar-Agar. Process until smooth.

Spoon a half of the graham cracker crumbs into four 1/2 cup-capacity dishes, layer on a few chopped pecans. Divide half of the cheesecake mixture evenly between the dishes and top with the remaining graham cracker or gingersnap crumbs and then more pecans. Divide the remaining cheesecake mixture between the dishes. Garnish with whipped cream and pecans. Refrigerate for 1 hour or until firm.