Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with foil and/or spray lightly with nonstick cooking spray.

In a medium bowl, combine gingersnap cookie crumbs, butter, and granulated sugar. Stir until well-combined and crumbs are all moistened. Press onto bottom and up the side of prepared pan, about an inch high. Bake for 7 to 8 minutes. Leave the oven on. Set aside to cool while you prepare the filling.

Now is a good time to get your boiling water started, so it will be ready when the filling is done and in the pan!

In the bowl of a stand mixer fitted with the paddle attachment, (or in a large bowl if using an electric mixer), combine cream cheese, and sugars until fluffy; about 3 minutes. Add eggs, pumpkin puree and heavy cream, mix until fully incorporated; scraping down the sides of the bowl as needed. Finally, add in vanilla and spices and mix until well combined.

Pour batter into prepared crust. You may want to wrap the bottom and sides of the springform pan in foil, as an extra measure to ensure no water gets in. Place pan into a larger pan (I used a large cake pan/roasting pan) and pour boiling water into the larger pan, about halfway up the side of the springform pan. Very carefully transfer to the oven.

Bake for 60 minutes. The sides will be set, but the center will still have a little wiggle to it. Leave the pan where it is, crack open the oven door, turn the heat off, and let rest in the cooling oven for one hour. Then, carefully remove from the oven, and remove the cheesecake pan from the water bath (if you wrapped the bottom and sides if foil, this will make the transfer even easier!) and place on a cooling rack to cool completely. Once the cake is completely cooled, cover and place in the refrigerator for at least 6 hours.

Top with whipped cream, caramel or pumpkin pie sauce, etc., if desired