Pumpkin Pie Cheesecake Recipe With Gingersnap Crust

Instructions:

1. Mix 2 cups gingersnap crumbs, 6 tbsp melted butter, 2 tbsp sugar, and a pinch of salt. Press this firmly into the bottom of a 9 inch springform pan. Note: Use the bottom of a measuring cup to get a perfectly flat, even surface.
2. Bake at 350°F for 8 minutes until the kitchen smells like toasted ginger.
3. Beat 24 oz cream cheese and 3/4 cup granulated sugar in a stand mixer on medium speed. Note: Scrape the bowl often to ensure no tiny cream cheese lumps remain.
4. Add 1/2 cup sour cream and 2 tsp vanilla bean paste, mixing until the batter looks like thick silk.
5. Add 3 large eggs one at a time on the lowest speed. Note: Overbeating at this stage is the #1 cause of cracks.
6. Mix just until the yellow streaks disappear into the white base.
7. In a separate small bowl, whisk 1 cup pumpkin purée, 1/4 cup light brown sugar, 1.5 tsp pumpkin pie spice, and 1 tbsp flour. Fold in 1 cup of the plain cheesecake batter until the color is a uniform, soft orange.
8. Pour the plain batter into the crust, then drop spoonfuls of the pumpkin mixture on top. Use a butter knife to gently swirl the two together. Note: Don't over swirl or the colors will just blend into a muddy tan.
9. Place the pan in a water bath and bake at 325°F for 55 minutes. Note: Check for that 2 inch center jiggle.
10. Turn off the oven and crack the door, letting it sit inside for 1 hour until the steam gently dissipates.
11. Remove from the oven and run a thin knife around the edge to loosen the sides. Note: This prevents the cake from pulling and cracking as it shrinks.
12. Chill in the fridge for at least 6 hours until the center feels firm and cold.