Nathan's Pumpkin Cheesecake

• 2 cups ginger snap cookies finely crushed
• 13 cup butter melted
• 1 cup sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 4 large eggs
• 32 ounces cream cheese softened
• 15 ounces pumpkin puree (canned)

1. Pre-heat oven to 350F (180C).
2. Combine cookie crumbs and butter then press onto bottom and up the side of a 9-inch spring form pan.
3. Beat cream cheese and sugar in large bowl with mixer until well blended.
4. Add pumpkin, spice and vanilla, mix well.
5. Add the eggs one at a time mixing on low speed after each one just until blended.
6. Pour into crust and bake approximately 1 1/2 hours or until center is almost set.
7. Loosen cake from side of pan and let cool before removing completely.
8. Refrigerate about 3 or 4 hours until chilled.
9. Serve to your adoring fans.

ginger snap cookies, butter, sugar, pumpkin pie spice, vanilla, eggs, cream cheese, pumpkin puree

Taken from recipeland.com/recipe/v/nathans-pumpkin-cheesecake-51401 (may not work)