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Crush the gingersnap cookies and mix with sugar and melted butter. Press into the bottom of a prepared 9-inch springform pan.
Preheat oven to 325°F (163°C). Wrap the springform pan with foil (shiny side out) and place a parchment round at the bottom.
Beat cream cheese until smooth. Add sugar, salt, vanilla, and sour cream; mix well. Incorporate spices, then add eggs one at a time, beating well after each addition. Add pumpkin puree and mix until smooth.
Pour batter over crust. Tap the pan to release air bubbles. Place a roasting pan with boiling water in the oven. Bake cheesecake on a rack above for 1 hour. If sides are firm and center jiggles slightly, it's done; otherwise, bake an additional 15 minutes.
Turn off oven, crack the door, and let cheesecake cool for 30 minutes. Then, remove from oven and cool completely on a wire rack for about an hour.
Run a knife around the edges to loosen. Place a paper towel on the surface to absorb moisture, cover with foil, and refrigerate for at least 6 hours or overnight.
Whip heavy cream and sugar until stiff peaks form.
Remove the sides of the springform pan. Slice with a hot knife dipped in boiling water for clean cuts. Top with whipped cream and enjoy!