Pumpkin Cheesecake with Gingersnap Crust

• 2 cups gingersnap cookies crushed
• 1/4 cup brown sugar
• 1/4 cup butter
• 3 packages cream cheese
• 2 tablespoons flour, all-purpose
• 1 can pumpkin
• 1 can milk, low fat, sweetened, condensed
• 3 large eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon cinnamon ground
• 1/4 teaspoon allspice ground
• 1 1/2 cups sour cream

1. Combine crumbs, 3 tablespoons brown sugar, and butter.
2. Press on bottom of a 9-inch springform pan.
3. Set aside.
4. Beat cream cheese and flour at medium speed with an electric mixer until creamy.
5. Add pumpkin and next 5 ingredients.
6. Pour into prepared crust.
7. Bake at 350F (180C).
8. for 30 minutes.
9. Reduce oven temperature to 225 degrees, and bake 1 hour.
10. Cool on a wire rack 5 minutes.
11. Combine sour cream and remaining 1 tablespoon brown sugar; spread over cheesecake.

brown sugar, butter, cream cheese, flour, pumpkin, milk, eggs, vanilla, cinnamon ground, allspice ground, sour cream

Taken from recipeland.com/recipe/v/pumpkin-cheesecake-gingersnap-c-46094 (may not work)