Pumpkin Cheesecake

Ingredients
Crust:
8 oz. Gingersnap crumbs
6. oz. Melted butter

Filling:
24 oz. Cream Cheese, softened
1 1/2 cup Sugar
12 oz. (1 1/2 cup) Pumpkin Puree
3 Eggs
2 tsp. Vanilla
2 1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger

Topping:
2 cups Sour Cream
1 cup Sugar

Extra Topping:
1 bag Cranberries
Sugar to taste

Instructions:
1) Spray 9-inch springform pan with Pan
2) Combined melted butter and gingersnap crumbs. Press evenly to bottom of pan.
3) Cream the Cream Cheese and Sugar until no lumps remain. Add eggs one at a time. Add vanilla, pumpkin puree, pumpkin pie spice.
4) Pour mixture into pan and bake in a preheated 350 degree oven until done, about 45 minutes. (When done the cake will move uniformly rather in more in the center)
5) While cake is baking combined sour cream and the sugar, set a side until cake is done baking.
6) When cake has finished, remove it from the oven and let it cool for about 2 minutes, or until the center falls slightly.
7) Spread sour cream mixture evenly on top of cake. Return the cake to the oven for 10 minutes.
8) Let cakes cool completely before refrigerating or freezing.
9) Put cranberries in a frying pan with a little bit of water, enough water to make the cranberries float, but not very high. Cook on medium on stove top, berries will pop and get soft, add sugar to taste usually somewhere between 1-1 1/2 cups of sugar.

Substitutions
I use Graham crackers for the gingersnaps sometimes, usually whatever is on sale.Also you can use pumpkin pie spice instead of the cinnamon and ginger.

Source
Jenn Westenskow