Add the gingersnap cookie crumbs and brown sugar to a large mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened.

Scoop the mixture into the prepared springform pan. Press the crust down firmly into one even layer on the bottom and up the sides. If needed, use the bottom and side of a measuring cup to help pack the crust into the pan.

Transfer to the refrigerator to chill while you make the filling.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese for 1 to 2 minutes or until smooth. Add the powdered sugar and brown sugar and mix until fully combined.

Add the blotted pumpkin, vanilla extract, cinnamon, nutmeg, ginger, and cloves and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed. Set aside.

Add the heavy whipping cream to a separate mixing bowl. Using a handheld mixer or stand mixer fitted with the whisk attachment, mix on low to medium speed for 30 seconds to 1 minute, then increase the speed to medium-high and continue mixing until stiff peaks form.

Gently fold half of the whipped cream into the pumpkin cream cheese mixture until just combined, then fold in the remaining whipped cream until fully combined.

Remove the springform pan with the crust from the refrigerator and scoop the pumpkin filling on top of the crust. Spread the filling into one even layer and smooth it out with the back of a spoon or an angled spatula.

Cover tightly and transfer to the refrigerator to chill for at least 7 to 8 hours or overnight. Carefully release from the springform pan (slide a knife around the outside if needed). Top with homemade whipped cream, then slice, and enjoy!