Combine gingersnap crumbs and butter or margarine in a medium mixing bowl. Place mixture in a 10-inch springform pan. Press crumbs evenly over bottom and 2-inches up the sides of pan; set aside.
Using an electric mixer, beat cream cheese, sugars, flour and pumpkin pie spice in a large mixing bowl until smooth. Add eggs and pumpkin; mix well. Pour into crust.
Place pan on a cookie sheet and bake for 1 hour. Turn off oven and let cheesecake remain in oven 1 hour longer. Remove from oven; cool completely on a wire rack. Cover and refrigerate at least 6 hours.
Carefully remove sides of pan from cheesecake. Top with cranberry sauce. Makes 12 servings.
Made it for the 1st time for Thanksgiving 2009...GREAT tasting cheesecake. Better than other Pumpkin Cheesecake I've had. Easy and quick to make and can be made the day before and still taste GREAT!