Preheat oven to 350 degrees F. Butter six 1/2-cup sized ramekins. Or line 7 or 8 muffin tins with paper cupcake liners.
Melt the cannabutter and mix with the graham cracker crumbs. Use your fingers to press a layer of the crust mixture over the bottom and about halfway up the sides of each prepared ramekin. Prebake the crusts for 5 minutes. Remove from oven while preparing the filling.
In a large bowl, use an electric mixer to beat the cream cheese and sugar until well mixed and fluffy. Beat in the pumpkins egg, vanilla, and spice, mix until just mixed, do not over beat.
Fill each ramekin or muffin cup about 2/3rds full.
Bake for 30 to 35 minutes or until set with a slightly jiggly center and puffed around the edges. Cool completely in ramekins or muffin tin, do not worry if center sinks.
Once cool, run a knife around the inside edge, and carefully invert to remove cake from ramekin. Place each cake on a serving plate. Fill center with a dollop of whopped cream garnished with a slight dusting of nutmeg. Alternately serve chilled cheesecakes directly from the ramekins. If using muffin tins, carefully peel away the paper, add to serving plate with a dollop of whipped cream and serve.