Preheat the oven to 325 degrees.

Line a 13x9 baking sheet with aluminum foil and spray with cooking spray. If using a cheesecake pan to serve on, just spray with cooking spray. Set aside.

In a food processor grind up your ginger snap cookies until they are the consistency of sand. Measure out 2 cups of crumbs and place in a bowl.

Add in your melted butter, brown sugar and cinnamon and mix until well combine. Press into the pan you are using and pat down with the back of a cup or your fingers until you have an even crust all around. Pop into the oven and bake for 10 minutes. Set aside.

In a stand mixture, beat the 3 packages of cream cheese until fluffy, about 30 seconds.

Add in the pumpkin puree and mix until well combine.

Add in the eggs, one at a time, mixing well after each addition.

Add in the remaining ingredients and mix until well combine and smooth and no lumps are in the batter.

Pour onto the prepared crust and bake for 40-45 minutes until the cheesecake is set. Shut off the oven and crack it open. Leave it cracked open to cool the cheesecake down slowly for 1 hour.

After it has been in the oven for a an hour, pop it in the fridge to fully set up. About 3-4 hours or overnight. Cut into bars or slices and serve with whipped cream.