Pumpkin Cheesecake

• 2 c. gingersnap crumbs (1/4 lb. cookies)
• 1/3 c. melted, unsalted butter
• 3 (8 oz.) pkg. cream cheese, softened
• 1 c. granulated sugar
• 1/2 c. light brown sugar
• 3 large eggs, lightly beaten
• 1 (15 oz.) can pumpkin
• 1/4 c. heavy cream
• 1 Tbsp. pure vanilla extract
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. freshly grated nutmeg
• 2 c. sour cream (room temperature)

1. Preheat oven to 350u0b0.
2. Butter a 9 1/2 or 10-inch spring-form pan and coat lightly with flour. In medium bowl, toss gingersnap crumbs with melted butter until moistened.
3. Press crumbs into bottom and 1-inch up sides of the prepared pan.
4. Bake 12 minutes or until crust begins to color.
5. Let cool.
6. Reduce oven temperature to 325u0b0.

gingersnap crumbs, butter, cream cheese, sugar, light brown sugar, eggs, pumpkin, heavy cream, vanilla, cinnamon, ginger, freshly grated nutmeg, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=17243 (may not work)