Here's one I have. I haven't tried it. There's no ginger in it, however there is toffee (not sure if you're a toffee person). I'm sure that if you want to, you can leave the toffee out and go with a regular graham crust.
Pumpkin Toffee Cheesecake
Yields: 10 Servings
For the crust:
1 c (about 14 to 16 cookies) crushed toffee shortbread cookies
2 ½ t Butter or margarine, melted
For the cheesecake:
2 pkg (8 oz each) cream cheese, softened
5/8 c Packed brown sugar
1 c Pumpkin puree
1 Egg
½ c Evaporated Milk
1 ¼ T Cornstarch
pinch Ground cinnamon
5/8 c chopped or crushed toffee candies, in all
For the topping:
1 ¼ c sour cream, at room temperature
5 t Granulated sugar
Vanilla extract, to taste
Preheat oven to 350° F. Combine cookie crumbs and butter in small bowl. Press onto bottom and 1” up side of 9” springform pan. Bake for 6 - 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. Beat cream cheese and brown sugar in large mixer bowl at medium speed until creamy. Add pumpkin, eggs, evaporated milk, cornstarch and cinnamon; beat well. Stir in 1/3 c toffee pieces. Pour into crust. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven and top with 1/3 c toffee pieces. Combine sour cream, sugar, vanilla extract and remaining toffee pieces in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 8 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.