Place the cookies in a food processor; pulse until finely ground. Add the butter; pulse 10 times or until mixture resembles coarse meal.
Firmly press the mixture into the bottom of a 9-inch springform pan coated with nonstick spray. Bake for 10 minutes; cool on wire rack.
MAKE THE FILLING:
Reduce the oven temperature to 325° F.
In a large bowl, use an electric mixer to beat the cream cheeses at high speed until smooth. Add the granulated sugar and next 8 ingredients (through vanilla), beating well. Add the eggs, 1 at a time, beating well after each addition. Add the pumpkin; beat well.
Pour the filling into the prepared crust; bake at 325° for 1½ hours or until almost set. (The cheesecake is done when the center barely jiggles when the pan is touched).
Remove the cheesecake from the oven; run a knife around the outside edge. Cool to room temperature; cover and chill at least 8 hours.
Notes
If you don't have access to a food processor, place the cookies in a large zip bag and bang away at them until they turn into fine crumbs. Scrape them into a bowl and stir in the melted butter.
If adapting this recipe to be gluten free, use a gluten-free cookie in place of the vanilla wafers, and use a GF flour blend in place of the all-purpose flour. (Adapting to GF will change the nutritional information.)
*Cheesecakes are best when they're made ahead of time. You can prepare this one up to three days before your event; just cover and chill it until time to serve.