Spray an 9 inch springform pan with oil and dump this mixture into the pan and spread it out.

Use the flat base of a drinking glass or measuring cup to really pack down the cookie crust.

In a mixing bowl, add cream cheese and brown sugar and mix until everything is light and fluffy and there are no lumps.

In another mixing bowl, add eggs, pumpkin puree, sour cream, flour, pumpkin pie spice, vanilla extract and orange food coloring and mix everything together until just combined.

Dump this pumpkin mixture into the cream cheese mixture and mix on low speed until everything in thoroughly combined.

Pour this batter into your springform pan with the gingersnap crust and bake at 350 degrees for 1 hour. Then, turn off the heat and prop the oven door slightly with a wooden spoon. Keep it this way for 45 minutes (the cheesecake continues to cook).

After 45 minutes, remove the cheesecake from the oven and let it come down completely. Then, cover it with foil and chill in the fridge for 4-5 hours or overnight.

In a non-stick saucepan, add white chocolate and heavy cream and cook until the chocolate is completely melted. You will end up with a smooth and glossy glaze.

Remove from heat and let it cool down a bit.

Prior to serving, run a knife around the cheesecake and gently remove the outer rim of the springform pan.

Pour ganache on top of the cheesecake and let some of it run down the sides and finally, toss some white chocolate chips and pumpkin flavored chocolate chips.