Nathans Pumpkin Cheesecake - ginger snap cookies

Method

• Pre-heat oven to 350F (180C).
• Combine cookie crumbs and butter then press onto bottom and up the side of a 9-inch spring form pan.
• Beat cream cheese and sugar in large bowl with mixer until well blended.
• Add pumpkin, spice and vanilla, mix well.
• Add the eggs one at a time mixing on low speed after each one just until blended.
• Pour into crust and bake approximately 1 1/2 hours or until center is almost set.
• Loosen cake from side of pan and let cool before removing completely.
• Refrigerate about 3 or 4 hours until chilled.
• Serve to your adoring fans.