In medium mixing bowl, combine crushed ginger snaps and butter. Press into the bottom and halfway up the sides of a 9-inch spring form pan. Bake in a preheated 350°F oven 10 minutes. Remove from oven; cool.
In large mixing bowl, combine Neufchâtel and sugar; using an electric mixer, beat on medium speed until light and fluffy; scraping edge of bowl. Slowly add eggs, one at a time, scraping edge of bowl between each egg. Add in pumpkin and pumpkin pie spice mixing until well blended; pour into pan.
Place on baking sheet and return to oven; bake 45-55 minutes or until set 3-inches from edge but still wobbly in center when pan is gently shaken.
Remove from oven and run a knife around edge of cake to loosen. Place on cooling rack and allow to cool 30 minutes. Refrigerated, uncovered, until thoroughly chilled, at least 4 hours.