3 cups finely ground gingersnaps
1/2 cup confectioner's sugar
12 TBSP (1 ½ sticks) butter, almost melted
2 (8 oz) packages cream cheese, softened
3/4 cup packed light brown sugar
16 oz solid-pack pumpkin
1 ½ tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground mace
1/4 tsp vanilla extract
1/2 cup brandy
2 cups sour cream
1/4 cup granulated sugar
Preheat oven to 350 degrees. Combine the gingersnap crumbs, confectioners' sugar, and melted butter in a bowl and mix thoroughly. Press the crumb mixture onto the bottom and up the sides of an ungreased 9-inch springform pan.
Beat the cream cheese with an electric mixer on medium speed. Add the eggs, one at a time, the brown sugar, pumpkin, spices, vanilla, and 1/4 cup of the brandy to the cream cheese and mix until smooth. Pour the pumpkin mixture into the prepared pan and bake for 40 minutes or until the edge of the cheesecake begins to pull away from side of pan.
Remove the cheesecake from the oven and reset the temperature to 400 degrees. Whisk together the sour cream, sugar, and remaining 1/4 cup of brandy in a small bowl. Spread the sour cream mixture over the hot cheesecake, return to the oven, and bake for 10 minutes more. Cool to room temperature, cover, and refrigerate in the pan overnight or up to 4 days. Remove the sides of the pan before serving.