Pumpkin Cheesecake

• 1 1/2 cups gingersnap cookie crumbs (from about 30 cookies)
• 1/2 cup finely chopped pecans
• 6 tablespoons unsalted butter, melted
• 1/4 cup sugar
• 3 8-oz. packages cream cheese, at room temperature
• 1/2 cup packed light brown sugar
• 1/4 cup sugar
• 2 large eggs plus 2 large egg yolks, at room temperature
• 1 cup canned pumpkin puree
• 1/2 cup sour cream, at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 tablespoons all-purpose flour
• 2 teaspoons pumpkin-pie spice

1. Make crust: Preheat oven to 350u0b0F. Butter an 8-inch springform pan. Cover outside of pan with 2 layers of foil. Stir together all crust ingredients. Press into bottom and up sides of pan. Bake for 10 minutes. Let cool on a rack.
2. Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light. Beat in eggs and yolks, 1 at a time. Beat in pumpkin, sour cream and vanilla. Reduce speed to low; beat in flour and spice. Pour into crust.
3. Place cheesecake in a large roasting pan; fill pan with 2 inches of hot water. Bake until cake is set around edges but still slightly jiggly when lightly shaken (cheesecake will firm as it cools), 55 to 65 minutes. Transfer to a wire rack and let cool to room temperature. Cover and chill for at least 10 hours or up to 2 days.

cookie crumbs, pecans, unsalted butter, sugar, cream cheese, brown sugar, sugar, eggs, pumpkin puree, sour cream, vanilla, flour, pumpkinpie spice

Taken from www.myrecipes.com/recipe/pumpkin-cheesecake (may not work)