Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping

Name: Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping
Ingredients: 3 1/2 cups gingersnap crumbs (see Cook's Note); 5 to 6 tablespoons unsalted butter, melted; 2 cups low-fat milk; 3/4 cup brown sugar; 1/4 cup cornstarch; 2 large eggs; 1 cup pumpkin puree; 1/4 teaspoon salt; 10 ounces cream cheese, at room temperature; 1/3 cup granulated sugar; 1 tablespoon heavy whipping 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