Heat oven to 350 degrees F. Spray bottom of 9-inch springform pan with cooking spray. Wrap outside of pan with aluminum foil and set aside.
In medium bowl, stir together graham cracker crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon. Stir in melted butter and mix until combined. Press crumbs evenly over bottom and 1-inch up sides of pan. Bake crust for 10 minutes.
In large bowl, beat cream cheese at medium low speed until smooth. Beat in 1 cup sugar until smooth. Add eggs and beat just until combined. Mix in sour cream, pumpkin, cinnamon, ginger, salt and nutmeg. Do not overbeat. Pour filling into crust.
Place springform pan in large roasting pan or broiler pan. Fill with enough hot water until it is 1/2-inch up the sides of the pan. Bake 60-65 minutes, until edges are puffed and dry and top is dull and almost set. Remove from oven and place on a wire rack.
Cool 30 minutes. Run a thin knife or spatula around outer edge of cheesecake. Release spring to loosen sides of pan. Cool completely. Once cheesecake is cooled, refrigerate at least 4 hours or overnight.
To make sauce: In small saucepan, combine all sauce ingredients and bring to a boil over medium heat, stirring constantly. Remove from heat and cool slightly before serving with cheesecake Refrigerate leftovers.