Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line it with parchment paper.

In a medium bowl, combine 18 crushed Oreo cookies with the melted butter until the mixture resembles wet sand.

Press the Oreo mixture evenly into the bottom of the prepared springform pan to form the crust. Place the pan in the freezer while preparing the filling.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the pumpkin puree, granulated sugar, vanilla extract, cinnamon, nutmeg, and ginger to the cream cheese. Mix until well combined.

Add the eggs one at a time, mixing on low speed and scraping down the sides of the bowl as needed until fully incorporated.

Pour the cheesecake filling over the chilled Oreo crust, spreading it evenly.

Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is slightly set but still jiggles slightly when shaken.

Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Then remove it and let it cool completely at room temperature.

Refrigerate the cheesecake for at least 4 hours or overnight to fully set.

To make the whipped topping, beat the heavy whipping cream and powdered sugar together until stiff peaks form.

Spread or pipe the whipped cream over the chilled cheesecake. Sprinkle with extra crushed Oreos for garnish, if desired.

Slice, serve, and enjoy your Pumpkin Oreo Cheesecake!