Heat oven to 350 degrees F. Line 8 x 8 x 2-inch square baking pan with aluminum foil.
Combine gingersnaps, sugar and butter in small bowl. Press evenly over bottom of pan to form crust.
Beat together cheeses and pumpkin in large bowl until smooth. Add sugar, egg whites, vanilla, ginger and salt; beat until smooth. Pour over prepared crumb crust.
Bake in 350 degree F oven for 60 to 70 minutes or until slightly puffy and set. Cool on wire rack.
Grasp ends of foil and lift out of pan. Drizzle with chocolate syrup. Cut into twenty 1-1/2 x 2-inch bars. Makes 20 bars.
