Preheat the oven to 350 degrees.
Combine your gingersnap crumbs, sugar and butter in a bowl till a nice thick crumb is formed.
Press into the bottom and slightly up the sides of a 9in springform pan, sprayed with nonstick spray.
Wrap foil around the bottom of the pan and around the sides over the top.
Bake for 8 to 10 minutes, until fragrant. Allow to cool.
Beat the cream cheese in a stand mixer until smooth.
Add in the sugar and beat for 2 to 3 minutes.
Add in the pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice and mix until combined.
Add in the eggs, one at a time, mixing after each addition until just blended.
Pour the filling into the cooled crust.
Place the pan into a large roasting pan, or deep edged cookie sheet filled with 1/2 inch of hot water.
Bake for 65-75 minutes until the middle is almost set, except for 1-2 inches in the center.
Turn the oven off and allow to cool in the oven for 1 hour.
Open the oven door slightly and leave the cheesecake in there for 1 more hour.
Remove the cheesecake from the oven and allow to cool completely to room temperature.
Cover and place in the fridge overnight.