Preheat your oven to 350°F (175°C). In a medium bowl, mix crushed cookies with melted butter until the crumbs are evenly coated and moist. Press this mixture into the bottom of a springform pan to form an even crust, then bake for 10 minutes to set the crust.
While the crust cools slightly, beat softened cream cheese and granulated sugar together using an electric mixer until smooth and creamy, about 2-3 minutes. Scrape down the sides as needed to ensure even mixing.
Add the pumpkin puree to the cream cheese mixture and continue mixing until fully incorporated, creating a vibrant orange filling base. Mix in eggs one at a time, blending well after each addition for a silky, homogeneous mixture.
In a small bowl, whisk together the spices, salt, and flour. Gradually add this dry mixture to the filling, folding gently with a silicone spatula until everything is evenly combined and the mixture is thick and smooth.
Pour the pumpkin filling over the cooled crust in the springform pan, spreading it out evenly with a spatula. Lightly tap the pan on the counter to settle the filling and eliminate air bubbles.
Bake the cheesecake for about 60 minutes, or until the edges are set and slightly browned, and the center still jiggles gently when shaken. This ensures a creamy, yet firm texture.
Remove the cheesecake from the oven and allow it to cool in the pan for 15 minutes. Then, run a knife around the edge to loosen and carefully remove the sides of the springform pan.
Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, to fully set and develop its flavors. The final texture should be silky and dense, with a slight firmness when sliced.
Decorate with a light dusting of cinnamon or a swirl of whipped cream if desired before serving. Slice with a sharp knife, revealing the vibrant orange filling and smooth, creamy interior.
