Caramel Pumpkin Pecan Gingersnap Cheesecake

Ingredients

• 12 ounces, weight storebought gingersnaps
• 1/2 cup chopped pecans
• 6 tablespoons butter, melted
• 2 tablespoons brown sugar
• 1 dash salt
• filling
• 4 packages (8 0z. packages) cream cheese
• 1-1/2 cup sugar
• 1 can 15-ounce pumpkin puree (not pumpkin pie filling)
• 1 teaspoon ground cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon nutmeg
• 4 whole eggs
• 2 tablespoons heavy cream
• 1 jar (about 12 oz.) caramel topping
• extra chopped pecans
• extra crushed gingersnaps