Preheat oven to 350°F.

Using a food processor or mini-chopper, pulse the gingersnaps until finely ground.

Using a medium bowl, add gingersnap crumbs, brown sugar, ginger and melted butter; stir until well combined.

Line an 8”x8” baking pan with foil or parchment paper, leaving enough to overhang on the edges. (Note: This will help remove the cheesecake later.)

Press the crust mixture evenly into the bottom of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)

Bake for 10 minutes; remove from oven and let cool.

Reduce oven temperature to 325°F.

Using a countertop mixer, beat cream cheese and sugar together until light and fluffy (3 minutes on medium-high speed).

Add 2 of the eggs and the additional egg yolk; mix until well combined. (Note: The remaining egg will be used later.)

Add the sour cream and vanilla extract; mix until well combined.

Remove 1½ cups of batter and combine this with the remaining egg, pumpkin puree and cinnamon.

Pour plain batter on top of the cooled crust. Pour pumpkin batter on top of plain batter. Using a table knife, gently swirl the pumpkin batter into the plain batter.

Bake for 42-45 minutes, or until center of cheesecake is set.

Refrigerate until cold before slicing.

Combine all ingredients in small bowl. Using an electric mixer, beat until stiff peaks form.

Spread a thin layer of whipped cream across top of cheesecake bars before serving.