Preheat the oven to 325°F (165°C).

Line the bottom of a 9-inch springform pan with parchment paper.

Mix graham cracker crumbs and melted butter in a bowl and press into the pan to form the crust.

In a large mixing bowl, beat cream cheese until smooth using an electric mixer.

Add pumpkin puree, sugar, honey, vanilla extract, cinnamon, nutmeg, ginger, and salt, and mix until well combined.

Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.

Pour the filling over the crust in the springform pan.

Place the springform pan on a baking sheet and bake for 50 minutes or until the center is set.

Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours before serving.

For an extra creamy texture, ensure that all ingredients, especially the cream cheese, are at room temperature before beginning the process. When mixing the filling, avoid over-beating to prevent air bubbles and cracks in the cheesecake. For a festive touch, top the cheesecake with whipped cream or a sprinkle of cinnamon before serving.