Pre-heat over to 350.
Soften cream cheese by leaving it on counter or an hour or microwave for 30 seconds
Add 16 ounces of softened cream cheese, pumpkin spice, vanilla extract, cinnamon, and ginger to mixing bowl. Whisk, hand mix, or using stand mix beat together. Do not over beat.
Add eggs and whisk gently until smooth. Avoid over mixing, but get rid of all the lumps.
Using cooking spray or butter, liberally grease the springform pan.
Crumble the pecan crust and smooth out along the bottom of the springform pan.
Pour cheesecake mixture over the pecan crust.
Once oven is pre-heated, place the springform pan into a larger pan and pour water to cover the bottom of the larger pan.
Bake 40-50 minutes. Recommend check on it at 40 minutes to avoid over baking.
Let it cool completely on counter for a minimum 2 hours before refrigerating.
Refrigerate 4hours - overnight to set cheesecake before serving.
*Spread the entire cheesecake with sugar-free cool whip after cooling on counter during the setting phase for an additional layer or add a dollop of it per slice before serving.