2 1/2 c. graham cracker crumbs
1/2 c. melted butter
2 tbsp. sugar
1/2 tsp. cinnamon
1 env. unflavored gelatin
3/4 c. pineapple juice
1 (16 oz.) can pumpkin
1 c. packed light brown sugar
3 eggs, beaten
1 tsp. cinnamon
1/2 tsp. ginger
16 oz. cream cheese, softened
1 tbsp. vanilla extract
1 c. whipping cream
1 (20 oz.) can crushed pineapple, drained
1/2 c. miniature marshmallows

Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugar, and 1/2 teaspoon cinnamon in bowl; mix well. Press mixture over bottom and 1 1/2 inches up side of pan. Bake for 10 minutes. Cool on wire rack. Soften gelatin in pineapple juice in saucepan. Add pumpkin, brown sugar, eggs, cinnamon and ginger; mix well. Simmer covered, for 30 minutes, stirring occasionally.

Beat cream cheese with vanilla in mixer bowl until fluffy. Add to warm pumpkin mixture, stirring just until blended. Pour into prepared spring form pan. Chill, covered for 8 hours. Whip cream in mixer bowl until stiff. Fold in pineapple and marshmallows gently. Spoon over cheesecake. Chill until serving time.