Preheat oven to 350°F. Add cookie crumbs and butter to a bowl and mix together. Press into a 9 inch springform pan. Bake 7 minutes. Cool completely.
Pumpkin Cheesecake
Preheat oven to 375°F. Beat cream cheese on medium for 1 minute. Scrape down bowl and beat another 30 seconds. Add brown sugar and beat for 1 minute.
Add eggs, one at a time, scraping down the bowl after each addition. Add pumpkin puree, sour cream, pumpkin spice, vanilla and salt. Beat for 30 seconds on medium speed.
Pour mixture into cooled crust and bake on a baking sheet for 20 minutes. Reduce the temperature to 300°F and bake for another 30 minutes or until set.
Remove from oven and run a butter knife around the edges of the cheesecake. Cool to room temperature then refrigerate for 5 to 6 hours or overnight.
White Chocolate Glaze
Heat the cream in a saucepan over medium heat until it starts to steam. Turn off heat and add in white chocolate and butter. Ensure that the cream covers the white chocolate by gently shaking the pan. Let sit for 3 minutes. Stir until melted.
Let it cool at room temperature for 15 minutes. Place in the fridge for an additional 30 minutes to 1 hour to allow it thicken more.