No-Bake Pumpkin Cheesecake Bars

Line an 8X8 pan with parchment paper, making sure it goes up and over the sides.
In a medium bowl, combine the gingersnap crumbs, sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of an 8 inch baking pan. Place in the freezer to set up.

In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the powdered sugar and dark brown sugar, and beat until well combined.
Remove the water from the pumpkin puree with paper towel. To remove excess water from pumpkin puree, place the puree on a few layers of paper towel set over a plate or baking sheet. Gently press down with another paper towel to absorb the liquid. Keep replacing the paper towels as they become saturated, and continue pressing until very little water is being absorbed. (see how to photo in post)
Mix in the pumpkin puree, vanilla, cinnamon, ground ginger, nutmeg, and cloves. Continue to beat until the mixture is smooth.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the pumpkin mixture until fully combined.
Spoon the cheesecake filling onto the prepared crust, spreading it evenly.
Refrigerate the cheesecake for at least 6 hours or until fully set. For best results, chill overnight.