Preheat your oven to 350°F (175°C). Crush gingersnaps into fine crumbs using a food processor or a plastic bag with a rolling pin. In a mixing bowl, combine the crumbs with melted unsalted butter until well combined. Press this mixture firmly into the bottom of a springform pan, creating an even crust. Bake for 10 minutes, then set aside and lower the oven temperature to 325°F (160°C).

In a large mixing bowl, beat the room temperature cream cheese using an electric mixer on medium speed until smooth, about 2-3 minutes. Gradually add in the granulated and brown sugars, beating until creamy. Next, incorporate the pumpkin puree, followed by the eggs one at a time, mixing well after each addition. Finally, add in the heavy cream, vanilla extract, and spices, ensuring everything is thoroughly blended and smooth.

Pour the creamy filling into the prepared crust in the springform pan. For best results, place the springform pan inside a larger roasting pan filled with hot water to create a water bath, which helps regulate baking temperature. Bake for 65-70 minutes, until the edges are set but the center should still have a slight jiggle.

Once baked, turn off the oven and leave the cheesecake inside for an additional hour, allowing it to cool gently. After an hour, remove it from the oven and let it cool completely at room temperature. Cover and refrigerate the cheesecake for at least 6 hours, or overnight, to set and enhance the flavors before serving.

When ready to serve your Turtle Pumpkin Cheesecake, melt the semi-sweet chocolate chips in the microwave in 30-second increments, stirring until smooth. Drizzle the melted chocolate over the chilled cheesecake, followed by a generous drizzle of caramel sauce. Finally, sprinkle with whole and chopped pecans for that delightful crunch. Slice and prepare for endless compliments!