Preheat oven to 350 degrees. Line an 8" square pan with foil and spray with cooking spray.
Combine cookie crumbs with melted butter. Press into prepared pan. Bake for 8 minutes.
While crust is baking, beat cream cheese and sugar until fluffy.
Beat in pumpkin, vanilla and eggs until thoroughly combined. Add flour and spice.
Break several gingersnap cookies into large pieces.
Pour filling over the crust and sprinkle cookie pieces on top.
Bake for 20-30 minutes until center looks set. Cool, then refrigerate overnight before slicing and serving.