Pumpkin Swirl Cheesecake

This pumpkin swirl cheesecake features a delicious pumpkin spice swirl rich and creamy cheesecake filling a deliciously spiced and crunchy gingersnap cookie crust and is topped with fresh whipped cream and salted caramel sauce.
Ingredients
Gingersnap Cookie Crust
1 and 12 cups 180g gingersnap cookie crumbs
14 teaspoon each ground ginger and ground cinnamon
14 cup 4 Tbsp 56g unsalted butter melted
14 cup 50g granulated sugar
Cheesecake
32 ounces 904g fullfat brick cream cheese softened to room temperature

1 and 12 cups 300g granulated sugar
13 cup 80g fullfat sour cream at room temperature
1 teaspoon pure vanilla extract
3 large eggs at room temperature
1 cup 227g pumpkin puree
1 and 12 teaspoons ground cinnamon
1 and 12 teaspoons storebought or homemade pumpkin pie spice
topping suggestions salted caramel and whipped cream
Instructions
Adjust the oven rack to the lowermiddle position and preheat oven to 350F 177C.
Make the crust Using a food processor pulse the gingersnap cookies into crumbs. Pour into a medium bowl and stir in ginger cinnamon sugar and melted butter until combined. You can also pulse it all together in the food processor. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9inch or 10inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Prebake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 5. Allow crust to slightly cool as you prepare the filling.
Make the filling Using a handheld or stand mixer fitted with a paddle attachment beat the cream cheese and granulated sugar together on mediumhigh speed in a large bowl until the mixture is smooth and creamy about 2 minutes. Add the sour cream and vanilla extract then beat until fully