Preheat your oven to 350°F (175°C). In a food processor, pulse the oats, flour, brown sugar, and salt until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of a springform pan to form the crust. Bake for 15 minutes until golden and set aside to cool.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using a mixer on medium speed. Scrape down the sides as needed to ensure even mixing.
Add the pumpkin purée, eggs one at a time, mixing on low speed after each addition until just combined. Mix in the maple syrup, vanilla extract, cinnamon, ginger, and salt, blending until the filling is smooth and homogeneous.
Pour the pumpkin filling over the pre-baked oat crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles and settle the filling.
Place the springform pan on a baking sheet and bake for about 60 minutes, or until the edges are set and the center is just slightly jiggly when you gently shake the pan.
Once baked, turn off the oven and let the cheesecake cool in the oven for 30 minutes with the door slightly ajar to prevent cracking. Then, remove from the oven and cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set fully. Slice with a sharp knife and serve with a sprinkle of cinnamon or a dollop of whipped cream if desired.
