1. Mix the gingersnap cookie crumbs, sugar, ginger and butter and press into the bottom and up 1 inch along the sides of a 9 inch spring form pan.
2. Bake the crust in a preheated 350F oven for 5 minuters and set aside.
3. Cream the cream cheese.
4. Mix in the eggs one at a time followed by the sugar, pumpkin puree, vanilla and then the spices.
5. Pour the mixture into the spring form pans.
6. Bake in a preheated 350F oven until it is set, about 60-70 minutes.
7. Let it cool completely.
8. Chill the cheesecake in the fridge overnight.
2 cups gingersnap cookie crumbs
1/3 cup sugar
1/4 teaspoon ground ginger
6 tablespoons butter (melted)
3 (8 ounce) packages cream cheese (room temperature)
3 eggs (slightly beaten)
1 cup brown sugar
1 cup pumpkin puree
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg