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1
Preheat the oven to 325.
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2
Grease a 13 x 9 pan.
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3
Measure out 1/2 cup of the cake mix and set it aside.
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4
Put the rest of the cake mix, the melted butter, and 1 egg in a large mixing bowl.
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5
Blend together with a mixer for 2 minutes, scraping down the sides of the bowl occasionally.
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6
The batter should come together into a ball.
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7
With your fingertips, pat the batter evenly over the bottom and 1 inch up the sides of the pan.
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8
Place the cream cheese and condensed milk in the same mixing bowl you used for the crust and blen together with a mixer until just combined - about 30 seconds.
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9
Stop the mixer and add the reserved cake mix, the remaining 3 eggs, the pumpkin, brown sugar, cinnamon, and ginger.
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10
Beat on medium speed for 1 minute, scraping the sides of the bowl occasionally.
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11
Pour the filling onto the crust and spread it with a spatula so it covers the entire surface.
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12
Place in oven.
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13
Bake the cheesecake until it looks shiny and the center no longer jiggles when you shake the pan - about 45 to 49 minutes.
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14
Remove the pan from the oven while you prepare the topping, but leave the oven on.
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15
For the topping, place the sour cream and brown sugar in a small bowl and stir with a spoon until well combined.
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16
Spread over the cheesecake.
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17
Bake until the topping sets - about 7 to 8 minutes.
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18
Remove pan from oven and place on wire rack for 30 minutes.
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19
Then lightly cover the pan with plastic wrap and refrigerate it for at least 1 hour or preferably 24 hours.
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20
Cut into squares and serve.
