Melt butter8 tablespoons ( one stick ) butter
In food processor place all gingersnap and crush until they are crumbs or crush by hand
Chop 1 cup of pecans. Add to crumbs in a bowl , add butter and mix well
Take a 10 inch springform pan and place crumb mixture in it and press sides to form crust
Bake in preheated oven for 8 minutes at 325 degrees
Remove from oven and set aside
In a kitchen stand mixer when the Cream cheese has reached room temperature mix it together until very creamy and there are no lumps
Add sugar and mix again.
Add one cup of cold heavy cream and mix again until it is very creamy and fluffy
Change speed of mixer to stir and add eggs one at a time just until mixed. Do not overbeat the mixture
Add pumpkin puree and spices and stir until combined very slowly so you do not introduce air until all the ingredients are combined.
Place cheesecake filling into springform pan. Bake at 325 for 15 minutes.
Reduce temperature to 300 and bake for 1 hour 30 minutes to 1 hour and 45 minutes. I baked mine for 1 hour and 30 minutes
Cheesecake will be still be jiggly in the center and mostly set.
Leave oven for closed. DO NOT OPEN OVEN DOOR except to peak quickly to make sure just the center is still jiggly.
Turn oven down to 225 for 15 minutes.
Shut oven temperature off and leave the cheesecake in for at least two hours until oven cools off. I made mine at night and eft it in the oven overnight ad the result was a perfectly level cheesecake that did not deflate or get cracks in it.
Remove from oven and chill for 6-8 hours before serving.
I like to remove from the refrigerator 2 hours before serving so cheesecake warms us slightly and then it will be very creamy when you serve it
Top with whipped Cream