Layered Pumpkin Cheesecake

• 2 cups gingersnap crumbs (about 32 cookies. Try to find the gingersnaps in the brown bag.)
• 14 cup butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 12 cups sugar
• 4 eggs
• 1 cup canned pumpkin (NOT pie mix)
• 1 12 teaspoons ground ginger
• 1 teaspoon ground cinnamon

1. Heat oven to 300F Grease 9-inch springform pan with shortening or cooking spray.
2. In a small bowl, mix cookie crumbs and butter.
3. Press crumb mixture into bottom and 1 inch up the side of the pan.
4. Bake 8-10 minutes until set.
5. Cool 5 minutes.
6. In a large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy - do not overbeat.
7. On low speed, gradually add sugar.
8. On low speed, beat in eggs, one at a time, just until blended.
9. Spoon 3 cups of the cream cheese mixture into pan and spread evenly.
10. Stir pumpkin, ginger and cinnamon into remaining cream cheese mixture; mix with wire wisk until smooth.
11. Spoon mixture into pan.
12. Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
13. Turn oven off, open oven door at least 4 inches and leave cheesecake in oven 30 minutes longer.
14. Remove from oven, place on cooling rack.
15. Without releasing the side of the springform pan, run a knife around the edge of the pan to loosen the cheesecake.
16. Cool in pan on cooling rack for 30 minutes.
17. Cover loosely with foil and refrigerate at least 6 hours but no more than 24 hours.
18. Run knife around edge of pan again to loosen cheesecake.
19. Carefully remove side of pan and serve.

gingersnap crumbs, butter, cream cheese, sugar, eggs, pumpkin, ground ginger, ground cinnamon

Taken from www.food.com/recipe/layered-pumpkin-cheesecake-266573 (may not work)