The first thing you want to do is preheat your oven to 325 degrees F

First thing you want to do is make the crust. Add the gingersnaps to a ziplock bag and use a rolling pin to crush them. You can also put them in a food processor! ( I find that when I do it 4 cups of ground gingersnaps came from a 1 pound bag)

To the ground gingersnap cookies add 1 stick of melted butter. With a spatula make sure that all the crumbs are moistened

Put the ground cookie mixture into the bottom of a spring-form pan and with the bottom of a measuring cup pack it down and around the edges making the crust. Then put it into your preheated oven and let cook for about 5-7 minutes- just until it sets up

While that is cooking make the cheesecake batter! In a bowl with an electric mixer cream together the cream cheese, spices, and the brown sugar. Mix until all combined, scraping down the edges as you go

To the cream cheese add your pumpkin puree and mix to combine

Add the eggs and mix to combine one last time

Pour the mixture to the crust and put into the oven. Let cook for 30 minutes until the cheesecake is set up

Let it cool to room temperature and then put in the refrigerator to let chill for at least two hours

Slice and serve!! Most delicious cheesecake ever! It feels like the holidays already