• Cover the bottom and sides of a 9-inch springform pan with extra-large aluminum foil so no water can leak in (it's worth picking up the 18" wide foil if you don't already have some). Wrap it with two layers for extra security. Crimp the top of the foil around the top edge of the springform pan.*
• Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius), placing the top rack in the lower third of the oven. In a large mixing bowl, mix together the finely ground graham cracker and gingersnap cookie crumbs with the sugar and salt. Pour the melted butter over the top and mix until the crumbs become coated.
• Pour the mixture into the prepared springform pan and gently smooth it out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so they are 1½" tall and approximately ¼" thick. You should have a solid layer on the bottom, and the sides should go about halfway up your pan. Place the pan in the oven and bake for 8 minutes or until lightly golden brown. Turn the oven down to 325 degrees Fahrenheit (163 degrees Celsius).
• Beat the cream cheese, pumpkin, salt, cinnamon, pumpkin pie spice, and vanilla in the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With the mixing speed on low, gradually add the sugars, then turn it back up to high and beat for an additional minute. With the mixing speed still on low, add the eggs one at a time, mixing until incorporated. Add the heavy cream and beat on high for 1 minute.
• Place the prepared springform pan into a large high-sided roasting pan. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. You'll want the water to go halfway up the side of the pan (this came just to the lip of my 2" tall cake pan). Place the roasting pan in the oven and bake at 325 degrees Fahrenheit (163 degrees Celsius) for 1 hour and 45 minutes. If you prefer extra firm cheesecake, continue baking for an additional 15 minutes, for a total of 2 hours.
• After the cheesecake has baked, turn off the oven, slightly crack the door open, and allow it to cool for 1 hour. This step helps prevent cracks and keeps the top smooth. Remove the cheesecake from the water bath, dry the bottom, and cover it with foil. Place it in the refrigerator to chill for at least 4 hours before serving (I prefer 6+ hours). During chilling, the cheesecake should pull away from the edges of the pan, making it easier and mess-free to remove before serving.

For the Whipped Cream

• Prepare the whipped cream by combining all of the ingredients in a chilled bowl of a stand mixer. Using the whisk attachment, beat on high until relatively stiff. Pipe along the edges of the top of the cheesecake. Serve immediately.