Cup of Yum
1. Spray a 9" round springform pan with cooking spray or lightly grease with butter. Set aside.

Make the crust:

Cup of Yum
1. Combine the gingersnap crumbs, brown sugar and melted butter in a small bowl.
2. Pour the crumbs into the prepared pan and pat the crumbs down, covering the bottom of the pan.

Make the cheesecake batter:

1. In a large bowl, use a stand mixer with the paddle attachment (or a hand mixer) on low speed to cream the cream cheese. Mix gently until it is smooth.
2. Add in the brown sugar, vanilla and sour cream. Mix on low speed again until combined.
3. Add half of the eggs and lightly beat them into the cream cheese just until combined.
4. Add the remaining eggs and mix on low speed just until combined.
5. Scoop out one cup of cheesecake batter and place it in a medium size bowl.
6. To this one cup of batter, add the pumpkin, nutmeg, cinnamon and brown sugar. Mix well with a rubber spatula.

Assemble the cheesecake:

1. Pour half of the plain cheesecake batter into the prepared springform pan. Then pour in half of the pumpkin batter.
2. Use a knife to gently swirl the two batters together.
3. Add the remaining plain cheesecake batter and then the remaining pumpkin batter.
4. Use a knife to swirl the batters together again.
5. Allow the cheesecake to rest for 5-10 minutes so that the batter settles and any air bubbles come to the top.
6. Gently tap the pan on the countertop 5-6 times to help remove air bubbles.
7. Place the pan in a cold oven and close the door.
8. Set the oven to 350 degrees Fahrenheit and bake for about 60 minutes.
9. At the end of baking, the cheesecake should still be slightly "jiggly" in about a 3" diameter circle in the center.
10. Turn off the oven and allow the cheesecake to sit for 30 minutes in the hot oven with the door closed. Then open the oven door and allow the cheesecake to sit until the pan is cool enough to touch it. (at least another hour)
11. Remove the cheesecake from the oven and allow it to rest until it is at room temperature.
12. Remove the outer ring of the pan, cover the cheesecake and store it in the refrigerator overnight.
13. To serve, slice the cheesecake and top it with whipped cream and gingersnap crumbs.
14. Store leftovers in an airtight container in the refrigerator.