SERVINGS: 8 SLICES GINGERSNAP CRUST – 2 ¼ cups gingersnap cookie crumbs (290 grams) – ¼ cup packed light or dark brown sugar (50 grams) – 6 tablespoons unsalted butter melted (85 grams) PUMPKIN CHEESECAKE FILLING – 1 (15-ounce) can pumpkin puree (425 grams before blotting; 220 grams after blotting) – 24 ounces brick-style cream cheese softened (3 blocks; 680 grams) – 1 ¼ cups powdered sugar (150 grams) – ⅓ cup packed light or dark brown sugar (65 grams) – 1 ½ teaspoons pure vanilla extract – 1 ½ teaspoons ground cinnamon – ½ teaspoon ground nutmeg – ½ teaspoon ground ginger – ¼ teaspoon ground clove – ¾ cup heavy whipping cream OPTIONAL TOPPING – Homemade whipped cream