Pumpkin Cheesecake - graham cracker crumbs

Method

• Preheat oven to 375.
• Generously grease entire inside of springform pan.
• Allow cream cheese to soften and reach room temperature.
• Allow eggs to reach room temperature.
• CRUST: In a small bowl combine graham cracker and ginger snap crumbs, sugar and melted butter.
• Press this mixture in the bottom and up approximately 1 1/2" up sides of pan.
• Bake 10 minutes.
• Remove from oven and cool completely on wire rack before adding filling.
• FILLING: Mix together flour and spices, set aside.
• Beat softened cream cheese in a larger bowl on medium speed until smooth.
• Add sugar to cream cheese and beat an additional 1 minute on medium speed.
• In a small bowl blend together flour mixture, pumpkin, vanilla and bourbon.
• When completely blended add to cream cheese mixture.
• Beat in eggs, one at a time, on low speed.
• Beat just enough to blend each egg.
• Pour pumpkin mixture into cooled crust.
• Fill a 9" x 13" pan half full of water.
• Place the pan with the water on the bottom rack of the oven.
• Place the cheesecake on the middle rack.
• the moisture in the pan helps prevent deep cracks of the cheesecake.
• Bake 1 hour and 35 minutes-DO NOT open the door during the bake time.
• Turn the oven off, open the door and leave the cheesecake in the oven for an additional 30 minutes.
• Remove from oven and cool an additional 30 minutes on wire rack.
• Once cooked, loosen edges from the sides of the pan by running a knife around the edge of the cheesecake.
• Allow to cool completly.
• Cover and chill for a minimum of 4 hours or overnight.
• Remove the edges of the springform pan and transfer cheesecake to a serving plate.
• Garnish as desired.