1 1/2 sticks of unsalted butter (melted)
3 cups of cinnamon graham crackers or 40 squarts of gingersnap cookie crumbs
2 3/4 cups sugar
Pinch of salt
2 lbs of cream cheese (room tempiture) you may get less fat cream cheese as well
1/4 cup sour cream
1 small can of pure pumpkin
6 large eggs
1 tbs of vanilla extract
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
Preheat oven to 325 degrees and position the rack in the middle of the oven.
Melt butter on low heat and brush a 10-inch springform pan with some butter. Once cracker or cookie crumbs are crumbled add 1/4 cup of sugar and a pinch of salt in the crumb bowl along with the rest of the butter and use a fork to mix til moist and combined. Press the crumb mixture into the bottom and up the sides of the pan. I found that using the bottom of a cup works great. Once tight and even place in the oven and bake until golden brown for about 15-20 minutes. Cool in the fridge for another 20 min until cool and hardened. Once cooled down wrap the outside of the springform pan with heavy duty foil and place in the roasting pan.
Bring a medium pot of water to boil. Meanwhile, in a mixer, beat the cream cheese until smooth and free of lumps. Add the remaning 2 1/2 cups of sugar and beat until fluffy, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, add the pumpkin, eggs, vanilla, 1 tsp of salt and spices until combined. Pour into the cooled crust.
Place the roasting pan in the oven and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. This is called a "water bath" its to insure that the cheesecake cooks evenly and prevents it from being dry. Bake for 1 hour and 45 min. Once done turn the oven off and crack the oven door slightly to let out the heat and leave the cheesecake in the oven for 1 more hour. Once done remove from the roasting pan and peel off the foil. Cover and refridgerate for at least 8 hours or overnight.
Finish with a dollop of whip cream and enjoy!.