Mix together gingersnap crumbs and melted butter. Press into a watertight cake pan and set aside.

Mix cream cheese and sugar until well incorporated. Add eggs, one at a time, stirring with each egg. Add the rest of the ingredients and mix together.

Pour mixture into the crust that you set aside. Bake in a water bath at 300°F for about 1 ½ to 2 hours. Chill well before removing from the pan. Garnish with caramel sauce and whipped cream.