Preheat the oven to 350°F.

1. Crush the gingerbread cookies. Mix the breadcrumbs with the nuts, brown sugar, and melted butter in a 9 or 10-inch mold. Press the mixture to form a crust in the bottom and on the sides of the mold. Put the crust in the refrigerator while preparing the filling.

2. Mix the cream cheese, eggs, granulated sugar, salt, and vanilla with a mixer using the whisk. Beat until smooth and fluffy, 6 to 8 minutes. Set aside about 1 1/2 cups of the mixture for the topping. For the rest, add the pumpkin, cream or yogurt, and spices. Beat until well mixed. Pour the filling into the prepared crust. Carefully place the topping set aside on top of the pumpkin filling with a spoon.

3. Bake in the oven for 70 to 80 minutes or until the top starts to brown and the center of the cheesecake is just set.

4. Let the cheesecake cool in the mold on a rack for 10 minutes. Run a knife around the mold to release it. Remove the mold and let the cheesecake cool completely. Refrigerate for several hours before serving.