Pumpkin Cheesecake A La Martha Stewart

• For the crust
• 8 ounces gingersnap cookies, crumbled (about 32 cookies)
• 1/2 cup finely chopped pecans (optional)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• For the filling
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg (I used ground)
• 4 (8 ounce) packages cream cheese, room temperature
• 1 1/2 cups sugar
• 1 (15 ounce) can unsweetened pumpkin puree
• 3 tablespoons Bourbon
• 2 teaspoons pure vanilla extract
• 4 large eggs
• whipped cream, for serving (optional)

1. Preheat oven to 325u0b0.
2. Place gingersnaps in the bowl of a food processor, and process until finely ground.
3. Add pecans, melted butter, sugar, and cinnamon.
4. Process just until combined and the mixture holds together.
5. Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up.
6. Bake for 10 minutes. Cool completely on a wire rack.
7. In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside.
8. In another bowl, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes.
9. Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine.
10. Add eggs, one at a time, beating to incorporate after each addition.
11. Pour batter into prepared crust.
12. Wrap the outside of the springform pan with a double layer of aluminum foil.
13. Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan.
14. Bake until cake is set in the center, about 1 hour and 45 minutes.
15. Remove from water, and cool on a wire rack.
16. Remove foil, and refrigerate for at least 4 hours and up to overnight.
17. Serve with whipped cream, if you'd like.

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Taken from www.food.com/recipe/pumpkin-cheesecake-a-la-martha-stewart-232255 (may not work)