The Crust:

• 2 cups gingersnap crumbs
• 1 tbsp candied ginger
• 6 tbsp butter, melted
• pinch salt

The Filling:

• 5 pkgs cream cheese, room temperature
• 5 eggs
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tbsp vanilla extract
• 1 can pumpkin
• 1/2 cup heavy cream

The Topping:

• 16 oz sour cream
• 1/4 cup brown sugar
• 1 tsp vanilla
• pinch cinnamon

Putting it together:

Preheat oven to 350º.  Mix crust ingredients and press evenly into bottom and partially up sides of 10″ springform pan.  Set aside.

Cream the cheese until light and fluffy. Add cream, mix well, add pumpkin, mix well.

Mix in eggs one at a time, mixing well after each addition. Add sugars, vanilla, and , mixing until smooth and light. Pour into pan and bake 40-45 minutes. Remove from oven and cool about 15 minutes.  Keep oven on.

Mix topping ingredients and spread onto top of cheesecake to within about 1/2 inch from edge.  Return to oven and bake about 7 more minutes.  Cool completely, cover, and refrigerate 2-3 days, if you can.