Place pumpkin seeds and toffee bits in a food processor, and pulse until mixture resembles larger breadcrumbs. Set aside in an airtight container.

Preheat oven to 300ºF. While oven preheats, place a pan of water on the lowest oven rack to create steam.

In the bowl of a stand mixer, add cream cheese, mascarpone cheese, pumpkin, sugar, salt, molasses and pumpkin pie spice.

Use the whip attachment on medium-high speed until everything is creamy and well incorporated, scraping down sides of bowl as needed.

With mixer running, slowly add vanilla extract then add eggs one at a time, allowing each to incorporate fully.

Continue to whip on medium-high speed until mixture is fluffy and creamy. Divide batter evenly between the graham cracker pie crusts.

Bake 45 minutes then turn oven off. Leave cheesecakes in oven for an additional 30 minutes or until centers are fully set.

Remove from oven and cool slightly. While cheesecakes are still a little warm, sprinkle toffee crumble liberally over each.

When completely cool, cover and refrigerate for at least 4 to 6 hours to allow cheesecakes to set up. *Overnight is recommended to help set proper texture.

Serve with fresh whipped cream or caramel sauce if desired.