Place the ricotta into a bowl. Break apart with a fork. Place 2 layers of paper towel or cheesecloth into a fine mesh strainer. Place the ricotta into the strainer. Place the strainer over a bowl or pot allowing 2" clearance between both. Allow the ricotta bundle to drain for 30-60 minutes.
Preheat the oven to 350 degrees.
Create the pie crust by placing the gluten free gingersnaps into a food processor. Pulse several times until uniform crumbs are left.
Add in the softened butter and pulse until incorporated
Press the crumb mixture into the bottom of a 9" spring form pan. Come 1" up the sides of the pan as well
Set aside. No need to prebake the crust.
Separate 3 eggs, reserving the whites in a separate bowl for later use.
Add the egg yolks, cream cheese, and vanilla into a food processor. Pulse until smooth.
Remove the drained ricotta from the cheesecloth (discard). Add the ricotta and pumpkin
into the food processor. Pulse until smooth
Add the remaining dry ingredients (powdered sugar, gluten free flour, cinnamon, ginger, nutmeg, cloves) into the food processor. Run the processor on high for 15 seconds. Stop. Scrap down the sides with a silicone spatula. Process on high again for 15 more seconds until the mixture is completely smooth
Empty the contents into a large bowl.
Place the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Whisk the egg whites on high until still peaks form and hold their shape firmly.
Empty the whipped egg whites into the pumpkin mixture. Fold the egg whites into the
pumpkin until completely incorporated
Spoon the cheesecake mixture into the prepared spring form pan
Bake in the middle rack of the oven for 1 hour 15 minutes
Turn the oven off. Allow the cheesecake to sit in the oven for an additional 15 minutes (with the heat off).
Remove from the oven and allow to cool at room temperature for 2 hours
Place the cheesecake (still in the spring form pan) in the refrigerator, UNCOVERED, overnight.
Once completely chilled and just before serving, make the homemade whipped cream by
whipping together the whipping cream and powdered sugar until thickened
Place the whipped cream in a piping bag with your favorite tip. You may also place the cream into a resealable bag with the corner snipped off.
Pipe the cream along the perimeter of the cheesecake. Place a few dark chocolate
chips along the edge