• Spray a 7-inch springform pan lightly with cooking spray.

To make the crust

• Process the gingersnap cookies in a food processor to fine crumbs.
• Add the melted butter and process until combined and the mixture looks like wet sand.
• Pour the crust mix into the prepared 7-inch springform pan and press down with your fingers into the bottom of the pan and about halfway up the sides.
• Place in the freezer for 15 minutes while you prepare the filling.

To make the filling

• In a large bowl, using an electric hand whisk, whisk the cream cheese until smooth and creamy
• Add the sugar, allspice, salt, and vanilla and whisk till combined.
• In another bowl, whisk the whipping cream until stiff peaks form.
• With a spatula, fold the whipped cream into the cheesecake batter until completely combined,
• Pour the batter into the prepared crust.
• Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

To make the Pecan Pie Topping

• In a medium saucepan, heat the butter and brown sugar over medium heat until the butter and sugar are melted, careful not to burn the butter. Turn of the heat.
• Add the heavy cream, light corn syrup, and vanilla and mix till combined.
• Add in the pecans and mix to coat well.
• Leave to cool. The mixture will thicken as it cools
• When ready to serve, remove cheesecake from the pan and pour the pecan pie topping over the cooled cheesecake.