Gingerbread Cheesecake Pie

• For the crust:
• 1 pkg. (8 oz.) gingersnaps cookies (reserve 4 cookies for garnish)
• 1/4 cup butter, melted
• For the cheesecake filling:
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup sugar
• 2 eggs
• molasses
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cardamom
• nutmeg
• For garnish:
• 1/2 cup whipped cream
• 4 gingersnaps, crushed

1. Heat oven to 325.
2. Add gingersnap cookies and melted butter to food processor.
3. Process until cookies are fine and the butter is fully incorporated.
4. Press into a 9 inch pie plate.
5. Combine all ingredients for the cheesecake filling in a large bowl.
6. Use a hand-mixer on low to combine ingredients.
7. Mix well and pour into gingersnap crust.
8. Bake for 60 70 minutes, or until cheesecake is set in the middle.
9. Serve garnished with fresh whipped cream and sprinkled with gingersnap crumbs.

crust, cookies, butter, philadelphia cream cheese, s, sugar, eggs, molasses, ground ginger, ground cinnamon, ground cardamom, nutmeg, whipped cream

Taken from www.kraftrecipes.com/recipes/gingerbread-cheesecake-pie-185798.aspx (may not work)