Preheat oven to 350°F (175°C).

In a mixing bowl, combine crushed ginger snap cookies with melted butter. Press into the bottom of a springform pan and bake for 10 minutes.

Allow to cool completely.

In a large bowl, beat cream cheese until smooth. Gradually add sugar, then incorporate sour cream, followed by eggs one at a time. Mix in vanilla, ground ginger, cinnamon, and nutmeg.

Pour filling into cooled crust, spreading evenly.

Bake for about 50 minutes until the center is slightly wobbly.

Turn off the oven and leave cheesecake inside with the door slightly ajar for an hour to cool.

Chill in the refrigerator for at least four hours or overnight.

Garnish with whipped cream or cinnamon before serving.