Pumpkin Pie With Gingersnap Crust And Rum Cheesecake Topping

Name: Pumpkin Pie With Gingersnap Crust And Rum Cheesecake Topping
Ingredients: 3 1/2 cups gingersnap crumbs; 5 to 6 tablespoons unsalted butter, melted; 2 cups low-fat milk; 3/4 cup packed light brown sugar; 1/4 cup cornstarch; 2 large eggs; 1 cup canned pure pumpkin puree; 1/4 teaspoon salt; 10 ounces cream cheese, at room temperature; 1/3 cup granulated sugar; 1 tablespoon heavy cream; 1 teaspoon rum extract; 1 large egg; Pinch of ground nutmeg; Pinch of ground cloves; Pinch of ground cinnamon; 1 vanilla bean, split and seeds scraped out