Preheat the oven to 175°C (350°F)
Grease a 10 inch round springform baking pan with cooking spray.
Make The Gingersnap Crust: Add the flour, ginersnap cookie crumbs, brown sugar and butter into a food processsor and pulse until combined.
Add the ginersnap mixture into the bottom of the springform pan and press firmly compacting the mixture.
Bake for 12-15 minutes, then reove from the oven. Lower the oven heat to 150°C (300°F).
Make The Pumpkin Filling: Add the cream cheese into a bowl with a paddle attachment or use a handmixer. Mix the cream cheese on medium low speed until its smooth and without any lumps.
Add the flour, sugar and allspice into the cream cheese mixture and mix for 4 minutes on low speed, scrap side of bowl between the mixing.
Pur in the vanilla extract and pumpkin puree and just mix until mixture is well combined.
Add the eggs one by one while mixing on low speed until pumpkin cream cheese batter is well combined.
Using a spatula, add the sour cream and mix into the batter until well mixed.
Pour the pumpkin spice mixture onto the prepared gingersnap crust and bake for 55-60 minutes. The cheesecake internal temperature should read about 75-80°C (170-175°F)
Note: About 2-2 1/2 inches from the center of the pumpkin cheesecake will be still jiggly when fully baked.
Once the cheesecake is baked, turn off the oven and prop the oven door open a little bit and allow the cool inside the oven for 60 minutes.
Afterwards, remove the the cake from the oven and allow to cool at room temperature for 30 minutes, then place into refridgerator and chill for at least 6 hours. For best results chill overnight.
Cream Cheese Frosting: Add the butter, cream cheese, milk and vanilla and beat using a handmixer or by hand until the mixture is light and fluffy.
Slowly add the icing sugar and mix until the frosting is light, airy and fluffy.
Spread over the pumpkin cheesecake once the cheesecake is completed cooled. You can keep the cream cheese frosting stored in a covered container or zip lock bag.