Preheat the oven to 350℉. Line a 9-inch baking pan with parchment paper, leaving the edges to hang over the sides of the pan.

Stir together the gingersnap crumbs and melted butter. Firmly press in an even layer into the parchment paper-lined baking pan to form a crust. Bake in the preheated oven for 8 minutes while you prepare the cheesecake batter.

In a large bowl using an electric handheld mixer, beat the softened cream cheese and brown sugar on high speed for 2 minutes until smooth and fluffy.

Add the eggs, pumpkin purée, cinnamon, ginger, nutmeg, vanilla, flour, sour cream, and salt and beat on low speed just until fully incorporated.

Pour the batter into the pan over the pre-baked crust (it's fine if the crust is still warm) and smooth out the top. Bake in the preheated oven for 40-45 minutes or until the filling is mostly set but still a little jiggly in the center. Let cool in the pan on a wire rack to room temperature before covering with plastic wrap and refrigerating until fully chilled, at least 4 hours or overnight is best.

To Serve: Lift out of the pan using the overhanging parchment paper as handles. Transfer to a cutting board before slicing with a sharp knife, run the knife under hot water or wipe off between each cut for clean edges. Serve with whipped cream, if desired. Enjoy!