Preheat your oven to 350ºF. Grease a 9-inch springform pan with nonstick baking spray and line the bottom with parchment paper. 

In a small bowl, stir together the gingersnap crumbs and melted butter. Mix until the mixture resembles wet sand. 

Transfer the crust to the springform pan and press it into the bottom to create an even crust. 

Bake for 5 minutes. Then set the pan aside to cool while you make the filling. 

Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until the cream cheese is smooth and light. 

Add the sugar, pumpkin puree, milk, flour, chai spice, and vanilla and mix to combine. 

With the mixer on low speed, add the eggs one at a time. 

Scrape down the sides of the bowl to make sure all of the cream cheese has been incorporated. 

Transfer the cheesecake filling to the prepared pan and bake for 55-60 minutes, or until the cheesecake is lightly browned on top and set in the center. 

Turn the oven off, but leave the cheesecake in the oven to cool for one hour. 

Then transfer the cheesecake to the fridge to cool overnight (or at least 6 hours minimum). 

Slice and serve chilled. Store any leftover cheesecake in an airtight container in the fridge for up to three days.