Chocolate- I like to use dark or semi-sweet chocolate. Use whatever chocolate you prefer.
Silicone pan- You can also use a silicone cupcake pan to assemble the cheesecakes. In that case you won’t need a cupcake wrapper on the bottom, however, I recommend placing the pan in the freezer for a few hours before removing the cheesecakes.
Pumpkin spice- If you don't have or can't find pumpkin spice, you can use a combination of cinnamon, nutmeg, ginger, allspice, and cloves. You can customize it to your liking, and add as much and as little of the spices mentioned, or leave some out.
Gelatin- In place of the gelatin, you can use 4 tbsp of lemon juice, but have in mind that the cheesecake won't be as firm. I recommend freezing the cheesecakes before removing from the pan if using lemon instead of gelatin.