n n n n FOR THE CRUST:n n n n Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper.n n n n Pulse together the gingersnaps crumbs, graham cracker crumbs, cinnamon, and sugar until they are fine crumbs.n n n n Add butter and pulse to blend. Press the crumbs evenly into the bottom of the pan.n n n n Bake at 350 degrees for 8-10 minutes .n n n n Allow to cool for 10 minutes.n n n n n n FOR THE FILLING:n n n n On medium speed, beat cream cheese and brown sugar until smooth and creamy.n n n n Add the pumpkin and mix on low speed until fully blended.n n n n Add the eggs one at a time, beating well after each addition.n n n n Combine the milk and vanilla, beating until well combined. Stir in the spices and salt, mixing on low.n n n n Pour onto the crust. Bake at 350 degrees for 40 minutes.n n n n n n FOR THE TOPPING:n n n n Add nuts, brown sugar and water in same bowl.n n n n Spread over the top of the pumpkin cheesecake.n n n n n n ONCE ASSEMBLED...n n n n Bake for 20 minutes.n n n n Remove from oven and place on a wire rack to cool to room temperature.n n n n Chill overnight.n n n n Cut into squares.n n n n Store in an airtight container in the refrigerator for up to 4 days.n n n n nnn  n