For crust, combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of 10 inch spring form pan and 2 inches up sides. Bake in moderate oven, 350 degrees for 10 minutes.
For filling beat together cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy and mix until well blended. Pour cheese mixture into crust and bake in slow oven, 325
degrees, for 50 or 60 minutes, or until well risen. Turn off heat and let cheesecake cool in oven. When cold, decorate top with whipped cream and sliced ginger.