Crush the ginger biscuits into fine crumbs. Combine with melted butter and cinnamon, then press into the bottom and sides of a springform pan. Chill for 30 minutes.

Whip the double cream until stiff peaks form. Beat the cream cheese until smooth, then add pumpkin puree, icing sugar, light brown sugar, vanilla, and salt.

Fold the whipped cream into the pumpkin mixture gently, ensuring a light, fluffy texture.

Pour the creamy filling over the chilled crust and smooth the top. Cover and refrigerate for at least 8 hours, preferably overnight.

Release the springform pan and slice the cheesecake. Serve chilled with whipped cream or caramel drizzle.