Pumpkin Cheesecake

each: ground ginger and ground cinnamon

blocks (904g) full-fat cream cheese, softened to room temperature

and 1/2 cups (300g) granulated sugar

full-fat sour cream, at room temperature

pure vanilla extract

large eggs, at room temperature

pumpkin puree*

and 1/2 teaspoons ground cinnamon

and 1/2 teaspoons pumpkin pie spice*

topping suggestions: salted caramel and whipped cream