• Preheat the oven to 350 degrees F.

For the Crust

• Lightly grease the bottom and sides of an 8 or 9 inch springform pan.
• In a medium bowl, mix the graham cracker crumbs, and melted butter. Press into the the bottom and about two inches up the sides of a 9 inch springform pan. You may find it easiest to press the crumbs into the pan using the back of a spoon or the bottom of a ¼ cup dry measuring scoop.
• Bake at 350 degrees F for 10 minutes, then set aside to cool.

For the Filling

• In a medium bowl, using an electric mixer on medium speed, mix the softened cream cheese until fluffy. Add the sugar, vanilla extract, cinnamon, nutmeg, and ginger, mixing until smooth. Add the eggs one at a time, blending after each. Then mix in the pumpkin until well combined.
• Pour the pumpkin filling into the graham cracker crust in the spring form pan. Bake for 50-55 minutes or until the filling is set. It will still jiggle slightly. Then, turn off the oven, crack the door open, and leave it in for one hour to cool. Cooling slowly prevents cracking.
• After the cake has cooled, move the cake in the pan into the refrigerator. Refrigerate at least three hours or overnight. Release the sides of the spring form pan and serve. (Before releasing, you can run a thin knife between the crust and the sides of the pan if you are worried about sticking.)
• Serve just as it is, or topped with a dollop of whipped cream or a sprinkling of toasted pecans. Refrigerate leftovers.