Preheat Oven to 400 degrees.
Combine crushed gingersnap cookies with the ¼ cup of brown sugar. Stir in the melted butter.
With the back of a spoon, spread mixture on the bottom of 10-inch spring-form Pan. Bake in oven for 10 minutes and let cool.
While crust is baking, place cream cheese, brown sugar, pumpkin, spices and vanilla in the mixer and beat. Start on low and work your way up to medium.
Add eggs, one at a time. Beat until well combined.
Pour batter onto cooled, baked crust. Wrap the bottom of the spring-form pan in 3 layers of aluminum foil and place in a larger pan. Fill larger pan with ½ inch of water.
CAREFULLY place in oven!!!! Bake 1 hour, until center is set but cake "jiggles" a bit.
Cool and then refrigerate for up to 12 hours.