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Spray a 7-inch springform pan lightly with cooking spray.
Process the gingersnap cookies in a food processor to fine crumbs.
Add the melted butter and process until combined and the mixture looks like wet sand.
Pour the crust mix into the prepared 7-inch springform pan and press down with your fingers into the bottom of the pan and about halfway up the sides.
Place in the freezer for 15 minutes while you prepare the filling.
In a large bowl, using an electric hand whisk, whisk the cream cheese until smooth and creamy
Add the sugar, allspice, salt, and vanilla and whisk till combined.
In another bowl, whisk the whipping cream until stiff peaks form.
With a spatula, fold the whipped cream into the cheesecake batter until completely combined,
Pour the batter into the prepared crust.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
In a medium saucepan, heat the butter and brown sugar over medium heat until the butter and sugar are melted, careful not to burn the butter. Turn of the heat.
Add the heavy cream, light corn syrup, and vanilla and mix till combined.
Add in the pecans and mix to coat well.
Leave to cool. The mixture will thicken as it cools
When ready to serve, remove cheesecake from the pan and pour the pecan pie topping over the cooled cheesecake.