This is another one where I'd have to do some digging to post the recipe I used. Since I made this a month or so ago now and I don't remember what I did with the recipe. ^^;

Edit: Alright, finally finding the time here to post the recipe for this.

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Ingredients:

9 inch Springform pan or some sort of drop bottom cake pan
Parchment paper
Aluminum foil
Some sort of high sided pan to sit the springform pan into
1 Large ziploc bag or a blender
180g gingersnap cookie crumbs
Ground ginger
Ground cinnamon
Ground nutmeg
Ground cloves
Ground allspice
or
Store bought pumpkin pie spice
Salt
56g Unsalted butter
350g White sugar
904g Cream cheese, softened to room temperature
80g Sour cream, at room temperature
1 teaspoon Vanilla extract
3 large eggs, at room temperature
227g Pumpkin puree

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Set the oven to 350
Also, boil a few cups of water for the water bath.

Melt the butter in a microwave and allow to cool a little. Cut a circle out of the parchment paper and put it in the bottom of the pan. It'll help it to come out at the end. Put the whole cookies into a bag and crush them up with a rolling pin or put them into a blender. Just until they're broken up into crumbs. You don't really want a powder. Then mix them, the butter, 50 g of the sugar, 1/2 tsp cinnamon, 1/2 tsp ginger, pinch of salt. Should just barely come together. After that press it into the bottom of the pan and up the sides a bit. Place into the fridge while you make the filling.

Either with a hand of stand mixer, beat the rest of the sugar (300 g) and the cream cheese together for a few minutes. Add the vanilla and sour cream and mix until combined. Add a bit of salt once again, then slowly add the eggs one at a time, just until combined as well. Once the last one is combined, don't mix it anymore.

Add about 2 cups of the mixture to a separate bowl and add the pumpkin, 1 Tb cinnamon, 1 Tb ginger, 1/2 tsp nutmeg, 1/2 tsp cloves, 1/2 allspice or (2 Tb pumpkin spice) and lightly mix. If you're not afraid of eating raw egg, you can taste it and adjust as needed.

Once you're done with that, take the pan out of the fridge. Wrap the foil around the bottom of the pan. You're trying to make sure water doesn't get into the pan as it cooks. They also apparently sell silicon pan protectors. Start spooning the mixture into the pan, alternating between the plain and pumpkin bit. Once it's all in even it out with a spatula. I used a chopstick for this part, but use something to run it through the mixture. Making swirls, but not trying to mix the two together.

Place it into the second and slide it onto a middle rack in the oven. Then, very carefully, pour the water around the cheesecake pan. Being very careful not to get any into the cheesecake. You'll need about an inch of water.

Cook in the oven for 55-70 minutes. If it looks like it's browning too much for you halfway through, tent it with some foil. It should wobble slightly still when it is done. Once done baking turn the oven off, open the door slightly and allow to cool for about an hour. After that remove from the oven and allow to cool to room temperature. Then after that put int he fridge for several hours and enjoy.