Pumpkin Cheesecake with Gingersnap-Pecan Crust

Gingersnap-Pecan Crust:

• 1

  Preheat oven to 325°F. Coat a 9" springform pan with nonstick spray.

• 2

  Process the gingersnaps in a food processor until fine. Sift the processed cookies through a sieve, to remove any big chunks. Repeat with the graham crackers. Process the pecan halves until chopped.

• 3

  Add the melted butter, sugar, and salt to the bowl. Mix until sandy.

• 4

  Press the crust mixture into the pan and 1" up the sides. Cover with parchment paper and bake for 10 minutes, or until lightly golden brown. Remove from the oven and cool slightly before using.

Pumpkin Cheesecake with Maple-Sour Cream Topping:

• 1

  Beat the cream cheese and sugar in a bowl until fluffy. Add the remaining ingredients (except for the crust) and beat until incorporated, scraping down the sides of the bowl periodically. Pour the filling into the crust and bake for 50-55 minutes, or until the sides are set but the center is still jiggly. Remove cheesecake from the oven, but leave the oven on - you’re by no means finished with the cheesecake baking.

• 2

  Wisk the sour cream and maple syrup together in a small bowl. Carefully spread over the cheesecake. Return the cheescake to the oven and bake 15 minutes, or until set. Turn off the oven, crack the door open, and leave the cheesecake inside the oven for 20 minutes.

• 3

  Remove from the oven and cool to room temperature. Cover loosely with plastic and chill overnight in the refrigerator. To serve, remove the plastic and the sides of the springform, and slice with a sharp knife dipped in hot water and wiped dry before each cut.