Pumpkin Toffee Crunch Cheesecake

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Nonstick vegetable oil spray

1 2/3 cups crushed gingersnaps

6 tablespoons butter, melted

2 tablespoons packed light brown sugar

4 (8 oz.) packages cream cheese, at room temperature

1 cup packed light brown sugar

2 tablespoons butter, melted

6 eggs

1/2 cup heavy cream

1/2 cup all-purpose flour

1/2 teaspoon cinnamon

1 teaspoon pure vanilla extract

Pinch of salt

1 (15 oz.) can pure pumpkin puree

1 1/2 cups sugar

1/4 cup water

1/2 teaspoon fresh lemon juice

1 cup heavy cream

3 (1.4 oz.) milk chocolate English toffee bars, chopped into rough shards

1/4 cup white chocolate chips

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