Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.

For the crust, crush the gingersnap cookies in a food processor or place them in a zip-top bag and crush with a rolling pin.

In a medium bowl, mix the crushed gingersnaps, 1/4 cup sugar, and melted butter until it resembles wet sand.

Press the mixture firmly into the bottom of the prepared pan. Use the bottom of a glass to ensure it's evenly packed.

Bake the crust for 10 minutes, then remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (165°C).

In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy.

Add the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and flour. Mix until just combined, being careful not to overmix.

Pour the filling over the pre-baked crust, spreading it evenly.

Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour.

Remove from the oven and cool completely at room temperature.

Refrigerate for at least 4 hours or overnight before cutting into bars.

To serve, lift the cheesecake out of the pan using the parchment paper overhang. Cut into 16 bars with a sharp knife, wiping the blade clean between cuts.