White Chocolate Pumpkin Cheesecake with Gingersnap Crust

INGREDIENTS

1 oz

bag gingersnap cookies (pulsed into fine crumbs)

3 tbsp

sugar

4 tbsp

butter (melted)

3 oz

packages reduced-fat cream cheese (softened)

1 cup

sugar

eggs (at room temperature)

heaping cup canned pumpkin puree

2 tsp

vanilla

1 1/2 tsp

pumpkin pie spice

1 tsp

cinnamon

1/4 tsp

cloves

ginger

8 oz

high-quality white baking chocolate (melted, slightly cooled)

1 cup

white chocolate chips

8 oz

high-quality white baking chocolate

1/3 cup

heavy whipping cream

1/4 cup

butter

4 oz

white chocolate (shaved into curls, for garnish)