Pumpkin Cheesecake - cooking recipe

Ingredients

2 c. gingersnap crumbs (1/4 lb. cookies)
1/3 c. melted, unsalted butter
3 (8 oz.) pkg. cream cheese, softened
1 c. granulated sugar
1/2 c. light brown sugar
3 large eggs, lightly beaten
1 (15 oz.) can pumpkin
1/4 c. heavy cream
1 Tbsp. pure vanilla extract
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. freshly grated nutmeg
2 c. sour cream (room temperature)

Preparation

Preheat oven to 350\u00b0.
Butter a 9 1/2 or 10-inch spring-form pan and coat lightly with flour. In medium bowl, toss gingersnap crumbs with melted butter until moistened.
Press crumbs into bottom and 1-inch up sides of the prepared pan.
Bake 12 minutes or until crust begins to color.
Let cool.
Reduce oven temperature to 325\u00b0.