Preheat the oven to 350 degrees. In a bowl (or in the food processor used to crush the cookies), mix the gingersnap crumbs with the butter until moistened. Press the crumbs evenly into the bottom of a 9-inch springform pan and about an inch up the sides. Bake for 8-10 minutes. Set aside to cool while preparing the filling. Using an electric mixer, beat the cream cheese until smooth, scraping down the sides periodically. Beat in the sugars until well-combined. Add the eggs, one at a time, continuing to scrape down the sides. Add the pumpkin, cream, vanilla, cinnamon, ginger and nutmeg. Beat on low until combined. Pour into crust. Bake for 55-65 minutes, or until the edges are firm but the center trembles slightly. Transfer the cheesecake to a rack and run a sharp knife around the edge of the pan. Cool 1 hour on the rack. Refrigerate the cake for at least 4 hours or up to 4 days before serving (remove outer ring before serving). -- Adapted from Food & Wine
Total time includes 4 hours for chilling.