Bring cream cheese, sour cream, and eggs to room temperature (about 30 minutes). Preheat your oven to 325ºF (162ºC).

Crush ginger snap cookies until you have fine crumbs. Combine with melted butter and granulated sugar, pressing into the bottom of a 9-inch springform pan. Bake for 6 minutes and let cool.

Beat cream cheese until smooth. Gradually add granulated and light brown sugars, then vanilla extract. Fold in pumpkin puree and spices, followed by sour cream.

Whisk the eggs in a separate bowl and fold into the mixture.

Pour the filling over the cooled crust and bake in a water bath for 65 minutes until set but slightly jiggly in the center.

Turn off the oven and leave the cheesecake inside for 5 hours to cool, then refrigerate overnight.