Place 50 cookies in food processor and pulverize until only fine crumbs remain. If you do not have a food processor, place cookies in a zip lock bag (let all the air out before sealing) and beat with a rolling pin or mallet until only fine crumbs remain.
In a medium-size bowl, mix together the gingersnap cookie crumbs and the melted vegan butter until well blended. Press into a 9” x 13” glass or non-stick pan.
Pumpkin Cheesecake Layer
In a small bowl, stir together the brown sugar, cinnamon, ginger, cloves, nutmeg, salt, cornstarch, and water. Set aside.
In a large bowl with a hand mixer or stand mixer, mix cream cheese with sugar/spice mixture, pumpkin puree, and vanilla extract until creamy.
Pour mixture on top of prepared crust and smooth down evenly.
Bake for 20 min.
While that is baking, prepare the streusel topping.
Streusel Topping
In a medium bowl, mix the flour, oats, sugar, and cinnamon and then add the butter. Cut the butter into the other ingredients with a pastry cutter or 2 knives until butter pieces are smaller than pea size and all the ingredients are evenly incorporated. Refrigerate until needed.
After cheesecake has baked for 20 min., reduce oven to 325°F.
Top the cheesecake with the streusel topping and bake for another 30 minutes.
Remove from oven and let cool completely. Refrigerate for a minimum of 4 hours. Ideally, overnight.