In a medium bowl, combine gingersnap crumbs, graham cracker crumbs, dark brown sugar, melted butter, cinnamon, and salt. Stir until mixture resembles wet sand.

Pour into a 9-inch springform pan lined with parchment paper. Press mixture firmly and evenly into the bottom and 1 inch up the sides using the flat bottom of a measuring cup. Freeze for 15 minutes to firm up while making the filling.

In a chilled bowl, beat 1.25 cups cold heavy whipping cream with a hand mixer or stand mixer until stiff peaks form. Set aside in the refrigerator.

In a large mixing bowl, beat softened cream cheese, powdered sugar, and brown sugar on medium speed for 2 to 3 minutes until completely smooth and lump-free.

Add pumpkin puree, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Beat until thoroughly incorporated and velvety smooth. Gently fold the whipped cream into the pumpkin mixture in two batches using a rubber spatula until no white streaks remain.

Spoon the pumpkin cream cheese filling over the chilled crust. Use an offset spatula to smooth the surface into an even, level finish.

Optional Halloween Spiderweb: Melt dark chocolate chips and spoon into a small ziplock bag. Snip a tiny corner and pipe 4 to 5 concentric circles on top of the cheesecake. Starting from the center, drag a toothpick outward to the edge in 8 radial lines to create a dramatic spiderweb effect.

Refrigerate uncovered for 1 hour, then cover loosely with plastic wrap and chill for at least 6 hours (preferably overnight) until firm and sliceable.

Before serving, run a thin knife along the inside edge of the springform pan and release the collar. Pipe maple whipped cream rosettes around the border, slice with a warm sharp knife, and enjoy!