for the crust:
about 3 cups gingerbread cookies
3 Tbsp unsalted butter, melted
¼ cup granulated sugar
½ tsp gingerbread spice

for the cheesecake:
28 oz Philadelphia cream cheese, room temp **3 ½ - 8oz cream cheese blocks**
1 ¾ cup granulated sugar
4 large eggs
16 oz sour cream
2 Tbsp vanilla extract
1 cup canned pumpkin puree
1 Tsp Spicewalla Pumpkin Spice

Total time: 2 hours
Yield: one 9”-inch cheesecake, about 16 servings

Preparation:

1. Preheat oven to 325*F
2. Place a circle of parchment in the bottom of a 9” spring form pan. 
3. Make the crust: pulse the gingerbread cookies in a food processor until it reaches a very fine texture. Process enough to measure 1 ½ cups of ground gingerbread cookies. Pour into a mixing bowl then add the melted butter, sugar, and gingerbread spice, stir until fully incorporated. 
4. Pour the ground cookie mixture into the springform pan then use a spatula or your hand to gently press the crust into a compact, even layer. 
5. Bake for 10 minutes and set aside to cool. 
6. Make the cheesecake batter: In the bowl of a stand mixer fitted with a paddle attachment (you can also use a hand mixer) add the room temp cream cheese and sugar. Cream together on medium-high speed until light and fluffy, about 6-8 minutes, scraping down the bowl as needed. Add eggs one at a time and mix on low speed until just combined. Add the sour cream and vanilla extract and mix on low speed until the batter just comes together. 
7. Scoop out 3 cups of the batter and place in a separate mixing bowl, add the pureed pumpkin and Pumpkin Spice, stir together to combine. 
8. Wrap the bottom of the pan containing the cooled crust with a few layers of aluminum foil and press tightly to the sides and bottom of the pan.
9. Alternate scooping the vanilla and pumpkin batters into the pan then use a toothpick or skewer to swirl the batters together. 
10. Place the cheesecake pan on top of a baking sheet with at least 1” sides. Place on the middle rack of the oven and gently pour hot water onto the sheet tray to surround the cheesecake and create a water bath.
11. Bake for 50-60 minutes until the very center of the cheesecake is still wobbly but not liquid.
12. Remove from the oven and cool completely at room temperature. Place in the fridge overnight or for at least 3 hours.
13. Gently remove the cheesecake from the springform pan, slice and enjoy!