• Preheat oven to 325℉. Lightly grease or spray a 13x9-inch baking pan and line with parchment paper creating a sling for easy removal. Set aside.

To prepare the crust:

• Crush the graham crackers into fine crumbs. Add the sugar, ginger and melted butter. Stir until combined. Pour the mixture into the prepared pan and press into an even layer. Bake until just starting to brown, 15 to 18 minutes. Cool while preparing the filling.

To prepare the filling:

• Using an electric mixer beat the cream cheese on medium speed until smooth and creamy. With the mixer running gradually add the sugars and beat until fully incorporated. Add the eggs, one at a time, blending just until the yolk disappears. Add the pumpkin spice, salt and canned pumpkin. Dissolve the cornstarch in the vanilla then add to the pumpkin mixture. Blend until incorporated, about 30 seconds.
• Using a spatula, scrape down the sides and bottom of the bowl and fold together until well blended. A few small lumps of cream cheese is okay.
• Pour the filling over the baked crust. Bake for 45 to 50 minutes or until the edges are slightly puffed and the center is just set. Turn off the oven and cool for 1 hour with the door slightly ajar.
• Remove from the oven and cool completely. Cover and refrigerate once cooled until ready to serve.
• To serve, lift the cheesecake bars out of the pan using the parchment paper as a sling. Using a large sharp knife, cut the cheesecake into bars. Do not drag the knife through the bars but instead try cutting half the length or just one side at a time.