Preheat the oven to 325 °

1. Place the amaretti, gingersnaps and sugar in a food processor and process until fine.
    
2. Add the melted butter and pulse quickly.
   
   
3. Press the mixture into the bottom and sides of the prepared 9-inch springform pan.
   
   
4. Bake for 12 minutes. Cool on a rack.
   
   
5. In large bowl, using an electric mixer on low speed gently beat cream cheese until soft and creamy.
    
6. Beat in the white chocolate, pumpkin, maple syrup, brandy, vanilla, cinnamon, ginger, cloves and salt.
   
   
7. Add the eggs one at a time, beating and scraping the sides of the bowl after each addition. Do not overbeat.
   
   
8. Pour the filling into the prepared crust and bake for 45 minutes.
   
   
9. While the cheesecake is baking, prepare the topping: Combine the sour cream, maple syrup and vanilla.
   
   
10. When the cheesecake has baked for 45 minutes, remove it from the oven and spread the topping evenly over the cake.
    
    
11. Return to the oven and bake for an additional 8 minutes.
    
    
12. Cool on a rack.
    
    
13. Cover with plastic wrap and refrigerate for several hours or overnight. (You can store the cheesecake in the refrigerator for up to 5 days.)
    
    
14. To serve, bring to room temperature and enjoy.