Preheat the oven to 325°F.

In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, ¾ cup granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined and smooth.

Pour the pumpkin cheesecake mixture over the cooled crust in the springform pan.

Prepare a water bath by placing the springform pan in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the springform pan.

Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.

Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.

Before serving, whip the heavy cream until soft peaks form. Spread the whipped cream evenly over the cheesecake.

Sprinkle the remaining ½ cup granulated sugar evenly over the whipped cream layer. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place the cheesecake under a broiler for 1-2 minutes, watching closely to avoid burning.

Allow the caramelized sugar to cool for a few minutes before slicing and serving.