2 c. gingersnap crumbs (1/4 lb. cookies)
1/3 c. melted, unsalted butter
3 (8 oz.) pkg. cream cheese, softened
1 c. granulated sugar
1/2 c. light brown sugar
3 large eggs, lightly beaten
1 (15 oz.) can pumpkin
1/4 c. heavy cream
1 tbsp. pure vanilla extract
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. freshly grated nutmeg
2 c. sour cream (room temperature)

Preheat oven to 350°F. Butter a 9 1/2 or 10-inch spring-form pan and coat lightly with flour. In medium bowl, toss gingersnap crumbs with melted butter until moistened. Press crumbs into bottom and 1-inch up sides of the prepared pan.

Bake 12 minutes or until crust begins to color. Let cool. Reduce oven temperature to 325°F.

In a large bowl with electric mixer, beat cream cheese until smooth. Beat in 3/4 cup of granulated sugar and the brown sugar, then beat eggs in 3 additions until mix is combined, scraping bowl sides. In medium bowl, combine pumpkin and heavy cream with 1 teaspoon vanilla, cinnamon, ginger and nutmeg. Add pumpkin mix to cream cheese mix and beat until combined.

Wrap aluminum foil loosely around bottom and sides of pan. Pour cheesecake batter into prepared pan and set in large baking dish or roasting pan. Pour 1-inch of hot water in dish/pan and place in middle of oven.

Bake for 70 minutes or until edges are firm and center is still slightly shaky.

In a small bowl, combine sour cream with remaining 1/4 cup granulated sugar and 2 teaspoons of vanilla. Remove cheesecake from water bath and pour on sour cream mixture. (Tap pan to spread topping.) Continue baking for 10 minutes more. Let cheesecake cool on rack for 1 hour. Remove foil and refrigerate cake for 4 hours. (Can be made ahead and refrigerated for up to 2 days before serving.) Remove pan with spatulas.