For the Crust:
1 (12 oz) box of crispy gingersnap cookies
½ cup (1 stick) salted butter, melted
For the Cheesecake:
4 (8 oz) pkgs cream cheese, room temp
1¾ cups white sugar
3 large eggs, room temp
1 (15oz) can pure pumpkin puree
1 cup heavy whipping cream
2 tsp vanilla extract
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp ground allspice
¼ tsp ground cloves
Optional chopped pecans for garnish