In a medium bowl, combine the cookie crumbs, ginger, cinnamon, and melted butter until well blended.
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
Refrigerate the crust while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth.
Add the pumpkin puree, granulated sugar, vanilla extract, and pumpkin pie spice, beating until fully incorporated.
In a separate chilled bowl, whip the heavy whipping cream and powdered sugar into stiff peaks.
Gently fold the whipped cream into the pumpkin cheesecake mixture until combined.
Pour the filling over the prepared crust and smooth the top with a spatula.
Cover and refrigerate for at least 6 hours, preferably overnight, until set.
Serve chilled and keep leftovers in the refrigerator.