Pumpkin Cheesecake with Gingersnap Crust

Ingredients

• 1 ½ cups gingersnap cookie crumbs (from about 30 cookies)
• ½ cup finely chopped pecans
• 6 tablespoons unsalted butter, melted
• ¼ cup sugar
• 3 8-oz. packages cream cheese, at room temperature
• ½ cup packed light brown sugar
• ¼ cup sugar
• + 6 more ingredients
• • 2 large eggs plus 2 large egg yolks, at room temperature
  • 1 cup canned pumpkin puree
  • ½ cup sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ tablespoons all-purpose flour
  • 2 teaspoons pumpkin-pie spice

1. Make crust: Preheat oven to 350°F. Butter an 8-inch spring form pan. Cover outside of pan with 2 layers of heavy-duty foil. Stir together all crust ingredients until crumbs are moistened. Press mixture into bottom and up sides of pan. Bake for 10 minutes. Let cool on a wire rack. 2. Make fill...

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