1. Preheat oven to 325°F (163°C). Grease a springform pan and wrap the bottom in aluminum foil if using a water bath.

2. In a food processor, blend gingersnap cookies into crumbs. Stir in brown sugar and melted butter. Press the mixture into the bottom of the pan. Bake for 8–10 minutes, then cool.

3. In a mixer, beat cream cheese and sugar until smooth. Add pumpkin, vanilla, and spice. Add eggs one at a time, mixing until fully incorporated.

4. Pour the filling over the crust in the pan.

5. In a small bowl, mix brown sugar, flour, pumpkin pie spice, and melted butter until crumbly. Sprinkle over the cheesecake filling.

6. Bake for 55–65 minutes, until the center is just set but still slightly jiggly. Turn off oven and let cheesecake rest inside for 1 hour.

7. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

8. Before serving, top with whipped cream and a sprinkle of cinnamon.