Line a 12-cup muffin tin with paper liners. Mix graham crumbs, sugar, and spices. Add melted butter and mix. Press 1.5-2 tbsp firmly into each liner. Refrigerate.

Simmer 1 cup cream soda in a saucepan for 10-15 mins until reduced to 1/4 cup. Let cool completely.

Beat softened cream cheese until smooth. Add reduced cream soda, 1/2 cup butterscotch topping, 1/2 cup powdered sugar, vanilla, and salt. Beat until combined.

In a separate bowl, whip 1 cup heavy cream to stiff peaks. Gently fold whipped cream into cream cheese mixture.

Divide filling evenly among the chilled crusts. Smooth the tops. Cover and refrigerate for at least 4 hours, preferably overnight.

Before serving, make topping: Whip 3/4 cup cold cream with 2 tbsp butterscotch topping and 2 tbsp powdered sugar until medium peaks form.

Pipe or dollop topping onto chilled cheesecakes. Drizzle with extra butterscotch sauce and serve immediately.