Pumpkin Cheesecake

• 2 cups graham cracker crumbs
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/3 cup butter
• 1/4 cup organic sugar
• 2 pounds cream cheese
• 3 tablespoons Maple Grove Farms Organic Maple Syrup
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup whipped cream
• 1 1/4 cups organic sugar
• 3 tablespoons cognac
• 4 Pete and Gerry's Organic Eggs
• 1 cup Farmer's Market Organic Canned Pumpkin

1. Crust:
2. Preheat oven to 425u0b0.
3. Combine ingredients and press into bottom of 10" spring-form pan.
4. Bake for 8-10 minutes.
5. Remove from oven.
6. Reset oven to 325u0b0.
7. Filling:
8. Beat cream cheese with mixer in a large bowl until smooth.
9. Gradually add sugar, beating until light and fluffy.
10. Add maple syrup, cognac, ginger, cinnamon and nutmeg.
11. Blend thoroughly.
12. Add eggs, one at a time, beating thoroughly after each one.
13. Add whipping cream and pumpkin.
14. Mix well. Pour onto cooled piecrust in spring-form pan.
15. Bake at 325u0b0 for 45 minutes, then turn oven off but do not remove cheesecake.
16. Do not open door during baking time or for one hour after oven is turned off!

graham cracker crumbs, ginger, cinnamon, butter, sugar, cream cheese, maple, ginger, cinnamon, nutmeg, whipped cream, sugar, cognac, eggs, pumpkin

Taken from www.yummly.com/recipe/Pumpkin-Cheesecake-568580 (may not work)