For the Crust:
2 cups gingersnap cookie crumbs (about a 14-oz package of cookies)
2 tablespoons light brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted

For the Cheesecake:
32 ounces cream cheese, at room temperature
¾ cup granulated sugar
½ cup light brown sugar
2 cups (about a 15-oz can) canned pumpkin
4 eggs, at room temperature
2½ tablespoons heavy cream
1 tablespoon vanilla extract
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice