Pumpkin Cheesecake

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1 1/2 cups gingersnap cookie crumbs (about 30 cookies)

1 1/3 cups granulated sugar, divided

6 tablespoons melted butter

1/4 teaspoon salt

3 (8-ounce) packages cream cheese, softened at room temperature

1 (8-ounce) container sour cream

1/2 cup firmly packed dark brown sugar

4 large eggs, at room temperature

1 cup pumpkin puree

2 teaspoons vanilla extract

1/4 cup all-purpose flour

1/2 teaspoon salt

2 1/2 teaspoons pumpkin pie spice

Garnishes: candied nuts, whipped cream

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