In a medium bowl, combine cookie crumbs and butter. Divide the crumbs into the bottoms of 4 mason jars. Gently press to form an even layer of crust.
In a large bowl with an electric mixer, prepare the whipped cream. Set aside.
In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar, cinnamon and nutmeg, then add the creamer. Beat until well combined.
Use a spatula to fold in half of the whipped topping.
To assemble: spoon a layer of pumpkin cheesecake onto the crust followed by a layer of whipped topping. It's easiest to control, if you put the mixtures in a piping bag. Repeat layers until you reach the top!
Store in the refrigerator, covered until ready to serve. Garnish with additional whipped cream and cookie crumbs.