Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray. To make the crust, place cookies, and sweetener into a food processor, and pulse until cookies are broken down into a very fine crumb. Pour into a large bowl, and mix in melted butter, stirring with hands to combine, (should resemble texture of slightly wet sand.) Press crust down into prepared springform pan. Bake in preheated oven for 10 minutes and remove from oven. Turn oven down to 325 degrees.
Meanwhile, to make the filling, place the first five ingredients into a blender, (the cream cheese, cottage cheese, eggs, sweetener, and vanilla extract). Blend until the mixture is smooth.
Pour a little more than half of the filling over the gingerbread crust. Pour the remaining cheesecake filling into a bowl, and mix in the pumpkin puree and spices. Carefully pour the pumpkin cheesecake filling over the first cheesecake filling layer. (I used a spatula to gently smooth out the filling out once I poured it over the first layer.)
Bake cheesecake in preheated oven for 45-50 minutes. (Note: The center will almost be set, but it will appear a bit ‘jiggly’…Don’t worry, it will continue to set up in the fridge!) Allow cheesecake to cool at room temperature, then refrigerate for 4 hours, or overnight. Serve with whipped topping if desired! Enjoy!