In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, sugar, melted butter and cinnamon. Mix until thoroughly combined. To turn the cookies into crumbs, you can either use a food processor and pulse until fine or place the cookies into a ziplock bag and pound with a heavy object, like a mallet or mug).
Press mixture into pie plate. Try to make crust as evenly distributed as possible.
Bake crust for 8-10 minutes, until starts to turn darker, golden-brown. Allow to cool.
If not using the crust right away, simply chill in the refrigerator.
For The Pumpkin Cheesecake:
Preheat oven to 325 degrees.
Combine pumpkin purée, 6 tbsp. brown sugar and spices in a blender. With the blender running, add cream cheese, one cube at a time. Continue to blend until smooth.
Add the eggs and vanilla and blend until thoroughly mixed and smooth.
Pour mixture into crust (see recipe above). Place pie plate on baking sheet and bake until set, about 30-35 minutes.
Meanwhile, combine sour cream, remaining brown sugar and vanilla in a medium bowl until smooth. Set aside.
Remove pie from the oven. Gently spread sour cream mixture over the pie top until evenly covered. Return pie to the oven and bake for an additional 5-8 minutes to set the sour cream topping.
Cool at room temperature and then refrigerate before serving.