1. Preheat your oven to 325 degrees F.

2. Line a 9x13 inch baking dish with 2 crisscross pieces of parchment paper, making sure that you leave an overhang on all sides.

3. Spray with cooking spray and set aside.

4. Place the gingersnaps in a food processor and pulse until finely ground.

5. Add the melted butter, cinnamon, ginger, salt, and sugar and pulse to combine.

6. Using a flat bottomed measuring cup, press the mixture lightly into the bottom of the prepared pan. Place in the freezer for 10 minutes or until set.

7. Meanwhile, beat the cream cheese and sugar in a stand mixer on medium-high until creamy, about 2 minutes.

8. Add the eggs and beat to combine, reduce speed to low and add the sour cream, mix to combine.

9. Transfer 1 cup of the filling to a small bowl and set aside.

10. Add the pumpkin puree, vanilla, pumpkin pie spice, ginger, cinnamon to the remaining filling and mix until well combined, scraping down the side of the bowl with a spatula as needed.

11. Pour the pumpkin filling over the crust and smooth out.

12. Dollop the reserved filling onto the pumpkin and swirl with a toothpick or skewer to create a marbling effect.

13. Bake for 30 – 35 minutes or until it is just set. The middle should still be a little
giggly.

14. Allow to cool at room temperature for 30-45 minutes, then refrigerate for 2 hours to set.