Gluten Free Pumpkin Cheesecake

Preheat the oven to 350°F. Grease an 8-inch springform pan and set aside.
Place the gingersnaps and sugar into a food processor, and puree until finely ground. Add the melted butter and pulse until combined. Press crumb mixture firmly into the bottom of the springform pan.
Bake for 5-8 minutes, or until the mixture is lightly browned and set. Remove from the oven and set aside while you prepare the cheesecake batter.

Reduce the oven temperature to 300°F. Wrap the bottom of the pan with aluminum foil.
In the bowl of a stand mixer, combine the cream cheese and sour cream. Beat on medium speed until smooth. Scrape down the sides of the bowl and add the sugar. Beat on medium speed until combined. Increase the speed to high and beat until light and fluffy, about 4 minutes.
Add the pumpkin puree, vanilla extract, pumpkin spice, and salt. Mix until smooth. Add the eggs one at a time, scraping down the sides and bottom of the bowl between additions. Mix on low speed until just combined.
Pour the batter into the prepared pan and place it onto a sheet pan with at least a 1-inch lip. Place the sheet pan in the oven, then gently pour warm water into the sheet pan (i.e., water bath) until it is about ½ inch deep. Bake for 40–45 minutes, or until the center is set but still jiggles slightly. Check the cake halfway through baking, and if needed, loosely tent it with foil to prevent overbrowning.
Once the cake is baked, turn off the oven and leave the cake inside until the oven is completely cool, about 1–2 hours. Remove the cake from the water bath and gently cover it. Refrigerate until completely chilled, 4–6 hours or overnight. Remove the springform ring and serve.