1 cup gingersnap cookie (or graham cracker) crumbs
1/4 cup (half stick) unsalted butter; melted
pinch of salt
2 bars of cream cheese (8 oz each), room temperature
1/2 cup plus 2 Tbsp. granulated sugar
2 large eggs, room temperature
1/3 cup heavy cream
1/2 Tbsp. pure vanilla extract
1 Tbsp. ground cinnamon
1 (15 ounce) can pumpkin puree
3/4 cup packed brown sugar
1/4 teaspoon salt
1 1/2 tsp. pumpkin pie spice
2 eggs
1/2 cup evaporated milk
1/2 cup heavy cream