Maple Pumpkin Cheesecake

Preheat oven to 350 degrees.
Prepare cheesecake or springform pan as described above.
Make the crust: In a bowl, combine graham cracker crumbs, ginger and butter. Press into bottom of cheesecake or springform pan and freeze.
Make the filling: In a large mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and sugar on medium-high speed until very smooth, for 5 minutes.
Add eggs, one at a time, beating after each addition. Mix in flour, pumpkin, vanilla, lemon juice, maple syrup, cinnamon, nutmeg and allspice.
Pour batter over frozen crust.
Bake in preheated oven for 65-75 minutes, or until the top is light brown and the center has a slight jiggle to it.
Let cool on a rack for 2 hours.
Cover with plastic wrap, and refrigerate for at least 8 hours before decorating or serving.
Make the classic whipped cream: In a well-chilled mixer bowl fitted with whip attachment or with a hand-held mixer, whip cream on medium-high speed until soft peaks form.
With mixer running, sprinkle sugar into cream, and continue whipping until firm peaks form.
Ice top of the cake with classic whipped cream or pipe a border around edge of cake, if desired.