MELT the chocolate in the microwave or double boiler until pourable (add 1 Tbs of shortening if needed to make it smooth and spreadable).
POUR a small amount of chocolate into each of 24 liners or a silicone mold using a small spoon or squirt bottle. I used a pumpkin-shaped silicone mold, but you can use mini foil liners just as easily.
CHILL for at least 20 minutes
MIX cream cheese, pumpkin puree, pumpkin pie spice, vanilla extract, powdered sugar, and graham cracker crumbs. Place a small amount into each of the liners; make sure the filling does not exceed the top.
DROP a small amount (approximately 1 teaspoon) into each of the chocolate-covered liners; make sure the filling does not exceed the top.
REHEAT your white chocolate if necessary and POUR on top and along the sides of the liners/mold.
CHILL for at least 20 minutes and serve.