Preheat oven to 325° spray an 8" springform pan with non stick spray then line with parchment paper on the bottom and around the sides.
Mix crushed cookies and melted butter together and press into prepared springform pan. Set aside.
In a medium bowl using an electric mixer, beat cream cheese, sugar, pumpkin, nutmeg, cinnamon, vanilla, and eggs until combined.
Pour into prepared pan, and bake at 325° for 1 hour or until top of cheesecake is set.
Once cooked, remove from oven, sprinkle some crushed gingersnaps around the edge of your cheesecake, and cool overnight in the refrigerator.