No-Bake Pumpkin Cheesecake

2 - 8oz packages cream cheese, softened
 1 can (14oz) sweetened condensed milk
 1 cup 100% pure pumpkin puree
 1 tbsp lemon juice
 1 tsp cinnamon
 1/4 tsp nutmeg
 1 pinch ground cloves
 12 oz Cool Whip (or whipped cream)

 Pulse cookies in food processor until finely ground. Mix ground cookies with melted butter. Press into bottom of two 9-inch pie plates (or one pie plate plus 8 individual dishes). Beat cream cheese with sweetened condensed milk for 5 minutes. Mix in pumpkin, lemon juice, cinnamon, nutmeg and cloves. Pour mixture evenly into pie plates and refrigerate for one to two hours until set and cold. Serve with a dollop of cool whip or whipped cream on top.