Orange Pumpkin Cheese Cake

1 - 1/2 cups gingersnap cookie crumbs (32 cookies)
1/4 cup margarine or butter, melted
3 packages of cream cheese (8 oz), softened
1 14-oz. can Eagle Brand sweetened condensed milk
1 16-oz. can pumpkin
2 eggs
3 tbs. orange juice
1 tsp. pumpkin pie spice
1/4 tsp. salt

Preheat oven to 350 degrees. Combine crumbs and butter. Press firmly on bottom and halfway up sides of a nine-inch springform pan. Using large mixer bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients. Mix well. Pour into prepared pan. Bake one hour and 15 minutes, or until cake springs back when lightly touched (center will be slightly soft). Cool to room temperature. Chill. Serve with whipped topping. Garnish with Navel orange sections. Refrigerate leftovers.