Preheat oven to 325ļ
To make cheesecake crust, use a rolling Pin or food processor and crush gingersnaps to obtain 2 cups.
Add melted butter and combine well.
Press onto bottom of a 9-inch diameter spring form pan and place in oven for 9 minutes.
When cool enough to handle, place pan on 3 layers of aluminum foil and wrap outside of pan with foil.
Ensure that no water could penetrate through foil. Place pan in a roasting pan and set aside.
To make pumpkin cheesecake, beat soft cream cheese and both sugars on low speed until well blended with no lumps. Scrape bowl well.
Add one egg at a time waiting for previous added amount to be fully incorporated. Scrape bowl and beater well in between additions.
Add pumpkin, spices and vanilla and mix to combine - do not beat, just mix by hand. (Don't overbeat cream cheese mixture.) Pour into cake pan over ginger crust. Pour water into roasting pan, about an inch high, and place in oven.
Bake pumpkin cheesecake until center of cake no longer trembles, about 1 hour and 45 minutes to 2 hours. You could also try baking for 1 hour and 45 minutes, turning oven off, then opening oven door and letting cheesecake cool off and continue baking at same time from residual heat
Pull roaster out of oven and pull out your cheesecake. Allow cheesecake to cool on a rack at room temperature for 30-60 minutes. Place in refrigerator overnight. Bring your cake out of refrigerator about an hour before serving to bring it to room temperature. Remove outside of spring form pan.
Make praline topping before serving to your guests for best results. Begin by toasting pecans for 8 minutes in a 350ļ oven if desired.
In a saucepan, bring all ingredients to a boil excluding pecans. Boil for 3 minutes ensuring that mixture will not boil over. Remove from heat and stir in pecans.
Allow to cool for 10 minutes and spread on surface of cake.
Run a sharp knife around edge and bottom of cheesecake in pan to remove from pan. Use a sharp knife to cut as desired.