Preheat oven to 350°F. Mix the graham cracker crumbs and sugar together. Pour melted butter over the crumbs and stir until moistened. Press the mixture in the bottom of a 9-inch springform pan. Bake for 8-9 minutes.
Reduce oven temperature to 325°F. In a large bowl, beat together the cream cheese and brown sugar until smooth. Stir in the pumpkin, flour, cinnamon, nutmeg, and ginger.
Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the cream cheese mixture and stir just until well combined. Don't overbeat the mixture, or the cheesecake may crack. Pour on top of the graham cracker crust.
Bake at 325°F for 45-60 minutes or until the cheesecake is no longer shiny and jiggly. At the end of the hour, turn off the oven and leave the oven door shut for another hour and a half before opening the oven door. The long cooling period will help minimize cracks.
Remove the cheesecake from the oven and let cool completely. Serve with whipped cream.