Preheat the oven to 325ºF. In a food processor, process the gingersnap cookies and pecans until fine crumbs form.

Transfer to a bowl, add the brown sugar and pumpkin spice, then stir to combine.

Melt the butter and mix it into the crumbs. Press the mixture into the bottom of an 8” or 9” cheesecake pan.

Bake for 15 minutes until golden brown. Cool before adding the batter.

Strain the pumpkin puree using a fine mesh strainer or cheesecloth to remove excess moisture. Set aside for at least 30 minutes.

Bring a large pot of water to a boil for the water bath.

In a mixing bowl, beat the cream cheese for 3 minutes on medium speed until creamy. Add the brown sugar and beat for another 2 minutes.

Scrape the bowl, then add the strained pumpkin puree and sour cream, mixing until combined.

Add eggs one at a time, followed by the yolk, mixing until just incorporated.

Finally, add the vanilla, pumpkin spice, and salt, mixing briefly.

Grease the sides of the cheesecake pan and pour in the batter. Wrap the bottom of the pan with foil to prevent water from leaking in.

Place the pan in a larger roasting pan and add hot water to create a water bath.

Bake for 60-70 minutes at 325ºF, or until the edges are set and the center jiggles slightly when shaken.

Turn off the oven and leave the cheesecake inside for 1 hour. Remove from the oven and refrigerate for at least 6 hours before serving.

Right before serving, whip the cold heavy cream with powdered sugar and pumpkin pie spice until stiff peaks form.

Pipe onto the chilled cheesecake using your favorite piping tip.

Pipe whipped cream on top of the cheesecake, sprinkle extra pumpkin spice if desired, and drizzle with caramel sauce or melted Biscoff cookie butter.