|Unsalted butter||1 Cup (16 tbs), melted|
|Gingersnap crumbs||2 Cup (32 tbs) (About 8 Ounces Of Cookies)|
|Cream cheese||24 Ounce, softened (3 Packages)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Light brown sugar||1⁄2 Cup (8 tbs)|
|Eggs||3 Large, beaten|
|Ground cinnamon||1 Teaspoon|
|Grated nutmeg||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Pure vanilla extract||1 Tablespoon|
|Canned unsweetened pumpkin puree||15 Ounce (1 Can)|
|Sour cream||1⁄4 Cup (4 tbs)|
Preheat the oven to 375°F.
Butter a 9- or 10-inch springform pan with 1 tablespoon of the melted butter.
In a medium bowl, combine the gingersnap crumbs with the remaining 1/3 cup of butter until thoroughly blended.
Press the crumbs into the bottom and about 1 inch up the side of the prepared pan.
Bake the crust until crisp and lightly colored, about 10 to 12 minutes.
Cool on a rack.
Reduce the oven temperature to 350°F.
In the work bowl of a food processor fitted with the metal blade, process the cream cheese until smooth.
Mix in both sugars, then the eggs, and continue processing until the mixture is thoroughly combined, scraping down the side of the bowl once or twice.
Add the cinnamon, nutmeg, ginger, vanilla, pumpkin puree, and sour cream.
Process until completely smooth and all ingredients are thoroughly combined. (Alternatively, beat the ingredients in a large bowl using an electric mixer.) Gently pour the cheesecake filling into the prebaked crust.
The filling will likely rise above the crust, which is not a problem.
Place the cheesecake in the center of the oven and bake until the sides are slightly puffed, about 35 to 40 minutes.
The center of the filling will still be very soft and will jiggle when you shake the pan gently.
Turn off the oven and leave the cheesecake in the oven, undisturbed, for 1 hour.
Transfer it to a rack and let cool in the pan.
Cover and refrigerate for at least 6 hours, but preferably overnight.