Preheat oven to 350 degrees

In a medium bowl, add 1¾ cup ginger snap crumbs and ¼ cup melted butter; stir until thoroughly combined. 

Pour buttered crumbs into a 9×13 casserole dish and using your hands or a measuring cup press the crumbs into one even layer that covers the bottom of the entire dish.

In a medium bowl, add 8 ounces cream cheese, 2 large eggs, and ½ cup granulated sugar and beat with a hand mixer on medium speed until smooth. Spread over the crumb mixture ensuring you cover the entire crust. 

Baked for 18 to 20 minutes or until mixture sets and no longer jiggles in the center. Allow to cool completely before starting next step. 

In a large bowl, combine 2 3.4-ounce packages vanilla instant pudding mix and ¾ cup whole milk and beat on medium speed until very thick. Add 1 15-ounce can of pureed pumpkin, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, and ½ teaspoon ground nutmeg. Mix until well combined and smooth. Fold in 1 cup whipped topping and spread over baked cream cheese mixture in one even layer. Refrigerate for 1 hour. 

Fold ½ teaspoon cinnamon into the remaining whipped topping and spread over pumpkin mixture in an even layer. 

Sprinkle with ¼ cup chopped toasted pecans and refrigerate until serving.