Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well.
Add eggs, 1 at a time, beating until blended after each addition.
Stir in extracts.
Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans.
(Let excess crumbs remain, evenly covering bottom of each tart pan.)
Place tart pans on a baking sheet.
Divide cheesecake batter evenly between tart pans.
Bake at 350° for 18 to 20 minutes or until set.
Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.)
Divide fruit evenly, and arrange decoratively over each cheesecake.