Preheat oven to 350°.

Finely crush gingersnaps, pecans, and sugar in food processor. Add melted butter and blend until combined. Press into bottom and half way up sides of 9" springform pan. Set aside.

Using electric mixer, beat together cream cheese and sugar until light. Remove 3/4 cup of mixture and reserve for later use.

Add pumpkin and 4 tablespoons of whipping cream and spice. Beat well.

Add eggs one at a time, beating just until combined.

Pour filling into pan with crust. It will fill the pan almost to the top. Bake at 350° until cake puffs, top browns and middle only moves slightly when shaken. About 1 hour and 15 minutes.

Cool for 10 minutes. Cake will fall slightly and cracks are okay.

Run small sharp knife around cake sides to loosen. Cool completely.

Cover and refrigerate overnight.

Bring remaining 3/4 cup cheese mixture to room temp. Beat in 5 tablespoons of whipping cream until smooth. Pour over and spread evenly over cake. Cover and refrigerate.

Before serving release pan sides from cheescake. For extra richness, drizzle with caramel ice cream topping!