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For the crust:
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Preheat oven to 350u00b0F. Line a 9x13 baking dish with parchment or foil (making sure parchment or foil comes slightly over sides of pan) and spray with cooking spray.
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In the bowl of a food processor, grind gingersnap crumbs, pecans, brown sugar, and ginger until pecans are finely ground. Gradually add the melted butter using brief pulses to blend.
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Transfer crust mixture to prepared pan and press evenly across the bottom. Bake 10 minutes, or until crust is set and lightly browned. Remove from oven and place on a wire rack to cool.
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While crust is cooling, make the filling.
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For the filling:
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In a large bowl using an electric mixer, beat cream cheese and sugar until light and fluffy, about 2 minutes. Add pumpkin, mixing until combined.
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Beating on low speed, add eggs one at a time, mixing briefly after each addition. Add flour, spices, and salt, beating until just blended. Add vanilla and beat to combine.
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Transfer filling to crust and bake for 35 minutes, or until filling is just set in the center and edges begin to crack. Remove from oven and place on a cooling rack to cool, about 1 hour.
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10
Transfer cheesecake to fridge and chill uncovered for 3-4 hours, or overnight.
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For the topping:
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In a medium saucepan set over low heat, stir together marshmallows and milk, until marshmallows are melted. Remove from heat then stir in vanilla and salt. Let mixture cool to room temperature, stirring occasionally.
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Once mixture is at room temperature, add sour cream. Stir (using a combination of stirring and folding) until combined. Pour topping over top of cheesecake. Spread evenly and leave about 1/2 inch uncovered around the edges. Return to fridge and let topping sit at least 1 hour, preferably longer.
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When ready to serve, remove cheesecake from pan by gripping parchment or foil corners and lifting out. Cut into squares sized about 2 1/2 inch x 2 1/2 inch (or your desired size) and place on a serving plate or platter.
