Crush gingersnap cookies in a food processor and press into the bottom of a 9-inch springform pan.

In a large bowl, beat cream cheese until smooth and creamy.

Add canned pumpkin, vanilla extract, sugar, pumpkin pie spice, and cinnamon. Mix until well incorporated.

Fold in whipped topping gently to keep the mixture airy.

Pour the filling over the crust and smooth the top.

Bake at 350°F for 45 minutes or until set and slightly golden.

Allow to cool, then refrigerate for at least 4 hours before serving.