Heat oven to 375 degrees. Using a basting brush, cover the bottom and sides of a 9-inch springform pan. In a medium mixing bowl, mix gingersnap crumbs, salt and remaining melted butter. Mix until all crumbs are moistened. Press mixture into the bottom of the pan, pressing down hard with the back of a spoon. Bake for 8-10 minutes. Remove and reduce oven temperature to 350 degrees.
In a large mixing bowl or in the bowl of your stand mixer, beat cream cheese until smooth and creamy, approximately 2-3 minutes. Add brown sugar through pumpkin pie spice and mix until fully combined. Lastly, add eggs, one at a time until fully combined and smooth.
Pour cream cheese mixture over crust. Tap on your countertop for at least 1 minute to pull out any tiny air bubbles.
Place springform pan into a high rimmed baking sheet or the bottom of a broiler pan. Around springform pan, fill 1/2 way with water. Cooking in a water bath will keep your cheesecake smooth, allow to bake flat and prevent cracking.
Bake cheesecake for 45-60 minutes, or until the center has set and edges are a light brown. If edges start to brown before enter is set (not jiggly), loosely cover with a sheet of aluminum foil.
Remove and allow to fully cool. While still in springform pan, refrigerate for a minimum of 12 hours, but preferably overnight.
Carefully remove from springform pan to serving dish.
Next, make whipped cream by whipping cold, heavy whipping cream until it becomes thick and will stand on its own. Whip in sugar and pumpkin pie spice.
When ready to serve, top each piece with a generous helping of pumpkin pie spiced whipped cream and sprinkle of roasted and salted pumpkin seeds.
If you've tried this recipe, come back and let us know how it was!