Preheat your oven to 325°F (163°C).

Pulse the gingersnap cookies into fine crumbs. In a bowl, mix the cookie crumbs with melted butter and brown sugar. Press this mixture into a springform pan and bake for 10 minutes. Set aside to cool.

In another mixing bowl, combine flour, brown sugar, cinnamon, and salt for the streusel. Add the cold butter and blend until it becomes crumbly. Chill this mixture while you prepare the filling.

In a large bowl, beat the cream cheese until smooth. Then, add the granulated sugar and brown sugar, mixing well.

Next, add the pumpkin puree, sour cream, and vanilla. Stir in the pumpkin pie spice and salt. Beat in the eggs one at a time, being careful not to overmix.

Pour the filling into the crust and spread it evenly. Sprinkle the chilled streusel mixture over the top of the cheesecake.

Bake the cheesecake for 55–65 minutes, or until the edges are set and the center jiggles slightly. Tent with foil if it starts to brown too quickly.

Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. After that, refrigerate it for at least 6 hours or overnight.

Before serving, top with whipped cream and sprinkle with crushed gingersnaps or cinnamon.