Pumpkin Bourbon Cheesecake

• FOR THE CRUST:
• 1 package (13 Oz. Size) Pecan Sandies
• 1 stick Unsalted Butter, melted
• FOR THE FILLING:
• 3 packages (8 Oz. Size) Cream Cheese, At Room Temperature
• 1 can (15 Oz. Size) Pumpkin Puree
• 3 whole Eggs
• 1 whole Egg Yolk
• 1-1/2 cup Sugar
• 1/4 cups Sour Cream
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Ground Nutmeg
• 1/8 teaspoons Ground Ginger
• 1 pinch Salt
• 2 Tablespoons All-purpose Flour
• 2 teaspoons Pure Vanilla Extract
• 2 Tablespoons Bourbon

1. For the crust, grind the cookies in a food processor to a fine crumb. Pour the butter into the crumb mix and combine. Press into the bottom and slightly up the sides of a 9-inch springform pan and set aside.
2. Preheat your oven to 350u0b0F. For the filling, beat the cream cheese until smooth. Add the pumpkin puree and beat until combined. Add the eggs, egg yolk, sugar, sour cream and spices. Add the flour and mix until incorporated. Add the vanilla and bourbon. Pour into the prepared pan and bake until puffed and slightly golden about 60-65 minutes. Let cool on a rack for 30 minutes and then cover and chill at least 4 hours or overnight.
3. Garnish as desired.

sandies, butter, filling, cream cheese, eggs, egg, sugar, ubc, ground cinnamon, ubc, ubc, ground ginger, salt, allpurpose, vanilla, bourbon

Taken from tastykitchen.com/recipes/desserts/pumpkin-bourbon-cheesecake/ (may not work)