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1
Heat oven to 325F In a food processor, pulse the gingersnaps until fine crumbs form (you should have about 1 cup).
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2
Add the melted butter and pulse to combine.
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3
Press the mixture into the bottom of a 9-inch srpingform pan (preferably nonstick), using a straight sided dry measuring cup to help.
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4
Spray the sides of the pan lightly with cooking spray.
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5
Place the pan on a rimmed baking sheet.
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6
Using an electric mixer, beat the cream cheese and brown sugar on medium until smooth, 1 to 2 minutes.
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7
Beat in the eggs, one at a time.
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8
Add the flour, alspice, ginger, cinnamon, and salt and beat to combine.
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9
Add the pumpkin and beat to combine.
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10
Pour the mixture into the prepared pan, tent loosely with foil and bake until set but slightly wobbly in the center, 75 to 105 minutes.
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11
Let cool completely in the pan, then refrigerate until firm, at least 2 hours.
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12
Run a knife around the edge of the pan to loosen, then unmold.
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13
Just before serving, using an electric mixer, beat the cream, sour cream and confectioners' sugar until soft peaks form.
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14
Dollop on the cheesecake and dust with cinnamon.
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15
To prep ahead: The cheesecake can be baked up to 2 days in advance (do not top with the sour cream mixture); refrigerate, covered.
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16
To serve: Let sit at room temperature for 1 hour before serving.
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17
Make the sour cream mixture, dollop it on the cheesecake, and dust with cinamon just before serving.
