In a large bowl, at medium speed, with an electric mixer, beat the cream cheese until smooth. Beat in the sugars. Add the eggs and beat until thoroughly mixed; set aside. In a separate bowl, mix the pumpkin, whipping cream, vanilla, cinnamon, ginger and nutmeg together. Beat at medium speed until well blended. Add this mixture to the cream cheese mixture and beat again until well blended. Wrap aluminum foil around the outside of the springform pan.(Since the filled cake pan will be placed in a shallow pan of water to bake, this will prevent any water from seeping into batter.) Pour the batter into the pan, over the baked gingersnap crust. Sit the filled pan in a shallow broiling pan. Add 1-inch of warm water to the broiling pan. Place the pans in the oven and bake at 325º for about 70 minutes. Remove the pans from the oven, then remove the cheesecake pan from the pan of water. Place it on a wire rack.

topping
• 1/4 cup sugar
• 2 cups sour cream
• 2 tsp. vanilla