Easy No Bake Pumpkin Cheesecake

Place 150 g gingersnap cookies in a food processor and pulse into fine crumbs. Transfer to a bowl, add ¼ tsp ginger and ¼ tsp cinnamon, then mix in 40 g butter, melted, until combined. Press firmly into a cake ring and refrigerate for 30 minutes.
In a bowl, whip 300 ml heavy cream, cold, for about 1 minute until it starts to thicken. Add 100 g powdered sugar and mix until combined. Add 400 g cream cheese, 227 g pumpkin puree, 1 tsp vanilla extract, 1 tsp cinnamon powder, ½ tsp ginger powder, ¼ tsp nutmeg powder, ⅛ tsp clove powder, ⅛ tsp white pepper powder, and ⅛ tsp salt, then beat until smooth and creamy.
Soak 5 gelatine sheets in cold water for 5 minutes until soft. Squeeze out the excess water, then place them in a saucepan with 70 ml water and heat gently, stirring until fully dissolved.
Slowly pour the dissolved gelatin into the pumpkin mixture, folding gently until combined. Pour the filling over the chilled crust, smooth the top, and refrigerate for at least 4 hours or overnight until fully set.
Whip 120 ml heavy cream with 2 tsp powdered sugar and ½ tsp vanilla paste until soft peaks form. Once the cheesecake is set, remove from the pan, top with whipped cream, drizzle with 30 ml salted caramel, slice, and serve chilled.