Preheat Oven to 350ºF. Line a 9"x13" ceramic or glass pan with parchment paper, Leave some extra paper along the short sides to use as "handles".

Next melt a 1/4 cup of butter in the microwave. Set aside and allow to cool.

Put the gingersnaps in a plastic bag and crush them. Pour the crumbs into a food processor.

Next chop up the candied ginger and add that to the bowl.

Add, the nuts and light brown sugar and pulse until finely ground.

Add the butter and pulse again just to incorporate.

Pour the contents of the food processor out into the pan and smooth it out. Press firmly into the pan so you have a solid layer and toss it onto the middle rack of the oven and cook for 10 minutes. Let it cool COMPLETELY.

Using a kitchen aid mixer, beat the cream cheese and sugar until fluffy, about 2 minutes.

Pour in the pumpkin purée and beat until incorporated. At this point you may find it necessary to turn off the mixer and scrape down the sides.

Set the mixer to lower speed and add the eggs 1 at a time. Make sure each one is incorporated before adding the next.

Add the flour, spices, and salt and beat for a few more seconds.

Add the vanilla and beat for another few seconds.

Pour it into the pan with the cooled crust and and smooth it out with a silicone spatula.

Bake for an hour. The filling should be “just set” in the center.

Let cool on the countertop and then refrigerate overnight.

Add the milk and the marshmallows to a medium heavy-bottomed sauce pan and melt them over medium-low heat.

Remove from heat and stir in the vanilla and salt. Let it cool for a minute or two and fold in sour cream.

Pour the topping onto the cheesecake sheet and smooth it out with a silicone spatula. Chill for an hour.

Lift the whole thing out of the pan by the handles. If necessary separate from the sides with a knife. Cut into squares or 1.5"x2" bars.