Honey Pumpkin Cheesecake

• 2 C crushed ginger snaps (or graham crackers)
• 5 T unsalted butter, melted and cooled
• 4 8-oz packages cream cheese, room temp
• 3/4 C Honey plus more for drizzling
• 1 t ground cinnamon
• 1/2 t salt
• 1/2 t ground ginger
• 5 large eggs
• 1 T vanilla extract
• 1 15-oz can pure solid pack pumpkin

1. Preheat oven to 350
2. Combine cookie crumbs and butter, still til blended, press evenly over bottom and partway up sides of 9 inch springform pan, bake 10 min, let cool
3. Beach cream cheese until smooth. In separate bowl whisk together brown sugar, honey, spices and salt. Add to cream cheese and beat til blended. Add eggs one at a time, blend in vanilla and pumpkin. Scrape into cooled crust. Tap pan to release bubbles.
4. Bake 1 hour 45 min. Cake will jiggle a bit when tapped. Cool to room temp in the pan on wire rack. Cover and chill overnight. Top with drizzle of honey

ginger snaps, t, cream cheese, honey, ground cinnamon, salt, ground ginger, eggs, t, pumpkin

Taken from www.epicurious.com/recipes/member/views/honey-pumpkin-cheesecake-52629291 (may not work)