For the crust

1. Combined graham crackers and ginger snap cookies in a blender or food processor until fine crumbs. 
2. Add sugar and cinnamon and mix
3. Add melted butter and mix again
4. Pour over a spring pan and pack down with your hands or the bottom of a flat cup. Allow the crumbs to go up the sides of the pan and set aside. 

For the Filling:

1. In a large bowl combine cream cheese and pumpkin, whip until smooth. 
2. Add sugar and vanilla and mix until combined. 
3. Add eggs, one at a time mixing in between each addition. 
4. Add spices and mix until combined. 
5. Pour over crust and bake at 350F for 30 minutes, then turn oven down to 325F and bake for another 30 minutes. 

Spiced Sour Cream Layer:

1. After the cheese cake has cooked for an hour, bring it out of the oven and set aside while you prepare the spiced sour cream. 
2. In a medium bowl combine sour cream, sugar, vanilla and spices and mix until combined and smooth. 
3. Spread the sour cream layer evenly on top and put back in the oven at 325F for 8 minutes until it sets. 

For the Whip Cream Layer

1. In a medium bowl combine heavy whip cream, sugar and vanilla with an electric mixer until stiff peaks form.