Instructions

1. Crush the gingersnap cookies into fine pieces using a food processor or plastic bag and rolling pin.
2. Add melted butter and brown sugar into a bowl. Stir. Then mix in crushed cookies.
3. Press the cookie mixture into the bottom of a springform pan (10-inch size). Make sure some of the cookie mixture goes a bit up the sides of the pan.
4. Preheat the oven to 350 degrees Fahrenheit.
5. In a large bowl, mix the cream cheese (softened to room temperature) until it's smooth. Add the pumpkin and mix (scraping the sides of the bowl as needed).
6. Mix in the eggs one at a time.
7. Mix in the sour cream and pumpkin pie spice. Add the vanilla extract and combine.
8. Pour the pumpkin mixture into the springform pan as evenly as possible. Place the springform pan on a baking sheet and put on center rack in oven.
9. Bake for 50 to 60 minutes. Center of the cheesecake will appear undone and jiggly. This is normal.
10. Turn off the oven and then crack the door open. Allow cheesecake to sit in oven for another 15-20 minutes.
11. Remove and allow to cool for 45 minutes. Wrap the top with plastic or aluminum foil and chill for at least 6 hours. Overnight is best.
12. Right before serving, garnish with additional gingersnap cookies and pumpkin pie spice.