So easy and delicious!

Crust:

• 3 cups gingersnap cookies
• 1/2 cup sugar
• 1/4 cup butter, melted

Filling:

• 2 - 8 oz. packages cream cheese, softened
• 1/2 cup sugar
• 3/4 cup sour cream
• 1 t. vanilla
• 1 - 16 oz. can pumpkin
• 1/2 t. cinnamon
• 1/4 t. nutmeg
• 1/4 t. allspice
• 1/8 t. salt
• 4 eggs

Place the cookies and sugar in a food processor and pulse until fine crumbs are achieved. Add the butter and pulse to combine. Spray a 10" springform pan with non-stick cooking spray and wrap the bottom and
sides of the pan with aluminum foil. Place the gingersnap mixture in the pan and press the mixture on the bottom and up the sides of the pan to form a crust. Bake at 350 degrees for 10 minutes. Let cool
completely.


Place the cream cheese in a food processor and blend until smooth. Add the sugar, sour cream, vanilla, pumpkin and spices and blend to combine. Add the eggs, one at a time, blending well after each addition. Pour the mixture into the prepared crust. Bake the cheesecake in a water bath* at 350 degrees for about 1 hour and 10 minutes or until set. Remove the cake from the water bath and allow to cool
completely, then refrigerate overnight.


*A water bath is created by placing boiling water in a shallow baking dish or high-sided cookie sheet. The springform pan should fit into the water bath so that the water reaches about 1/4 of the way up the sides
of the pan. Cheesecakes are best cooked this way to avoid cracking.