Pumpkin Cheesecake

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6 ounces broken gingersnaps

4 tablespoons unsalted butter, melted

Vegetable oil, for oiling

One 2-pound sugar pumpkin or buttercup or kabocha squash, halved and seeded

1 1/2 pounds cream cheese, softened

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 1/4 cups granulated maple sugar (see Note)

1 cup heavy cream

5 large eggs

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