Preheat the oven to 350 deg F.

Mix the egg whites with the sugar and pepitas. Line a cookie sheet with foil and spray with cooking spray. Spread out the pumpkin seeds evenly on the tray and bake for 30 minutes. The egg whites should be completely dry, leaving the seeds and sugar behind. Leave the seeds in the oven with the door cracked for another hour and then leave them on the counter for another hour to complete drying. The pumpkin seeds should no longer be sticky and completely dry.

While the pepitas are cooking, prepare your whipped cream. Whisk the cream until soft peaks form. Add in the sour cream and the brown sugar and whip them in. Cover and place into the fridge for several hours to allow the brown sugar to melt in.

Remove the cheesecake from the fridge 30 minutes prior to serving. Run a knife along the edge of the cheesecake to loosen it from the pan and remove the ring. Slide a metal spatula (I use a Cake Lifter) under the crust to loosen from the base, gently lift and place on a serving platter.

Top with the whipped cream, sprinkle on the sugared pepitas and arrange Moravian Ginger Snap halves around the cheesecake.

Slice and enjoy!