Preheat your oven to 350°F (175°C). Place gingersnap cookies in a food processor or seal them in a resealable bag and crush until fine. Mix cookie crumbs with melted butter until evenly coated, then press this mixture firmly into the bottom of a springform pan to form an even crust. Bake for 8-10 minutes until set and fragrant, then set aside to cool.
In a large mixing bowl, beat softened cream cheese with a mixer on medium speed until smooth and creamy, about 2-3 minutes. Add granulated sugar, flour (if using), and salt; continue beating until well combined and fluffy.
One at a time, add eggs into the mixture, beating well after each addition, until smooth. Incorporate pumpkin puree, vanilla extract, and spices; beat just until combined, giving the batter a rich, fragrant aroma and smooth texture.
Pour the filling over the cooled gingersnap crust inside the springform pan. Smooth the top with a spatula, ensuring an even layer across the surface.
Place the springform pan on a baking sheet and bake in the center of the oven at 350°F (175°C) for about 60-70 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. The top should start to turn a light golden color.
Once baked, turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for about an hour to prevent cracking. Then, refrigerate for at least 4 hours or until thoroughly chilled and set.
Carefully remove the cheesecake from the springform pan, running a knife around the edges if needed. Slice to serve, revealing the creamy interior contrasted with the crisp crust and aromatic spices.
