Prepare the Crust:

• Preheat your oven to 350°F (175°C).
• In a food processor, combine the gluten-free gingersnaps or graham crackers, pecans, and light brown sugar. Pulse until finely ground.
• Add the melted butter and pulse until the mixture resembles wet sand.
• Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
• Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.

Prepare the Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Add the pumpkin puree, granulated sugar, dark brown sugar, and pumpkin pie spice. Mix until well combined.
• Blend in the sour cream until the mixture is smooth.
• Add the eggs one at a time, mixing well after each addition.

Assemble and Bake:

• Pour the filling over the cooled crust in the springform pan.
• Place the pan on a baking sheet to catch any drips.
• Bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly browned. The center should still have a slight jiggle when gently shaken.

Cool and Serve:

• Remove the cheesecake from the oven and let it cool to room temperature.
• Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set.
• Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the springform pan.
• Slice and enjoy!