Make the Crust. Mix gingersnap cookie crumbs and melted butter in a medium bowl until well combined.

Press 2/3 of the mixture into the bottom of a 9-inch springform pan and the remaining 1/3 around the sides of the pan. Use a flat-bottomed glass or measuring cup to press it firmly in place. Chill for at least 30 minutes while you make the filling.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

In a stand mixer or large bowl with a handheld mixer, beat the softened cream cheese until smooth. Add the brown and white sugar and mix well.

Beat in the eggs, pumpkin puree, sour cream, flour, pumpkin pie spice, and vanilla until fully combined. Scrape the sides and the bottom of the bowl and mix again.

Pour the batter over the chilled crust and gently tap the pan on the counter to release air bubbles.

Place a casserole dish filled with hot water on the lower oven rack to create steam. Set the cheesecake on the upper rack.

Bake for 1 hour and 5 minutes, or until the sides are set and the middle has a slight jiggle like Jell-O.

Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. A little cracking is fine, it will be covered with the whipped cream topping.

Refrigerate for at least 6 hours or overnight.

Whip the heavy cream until stiff peaks form, then add sugar and mix briefly to combine.

Spread the whipped cream over the cooled cheesecake and add some crushed ginger snap cookie crumbs and serve.