Pumpkin Cheesecake with Gingersnap Crust

Directions

1. Preheat your oven to 350°F. Crush 24 gingersnaps into fine crumbs using a food processor or a zip-top bag and a rolling pin. Combine the crumbs with 4 tablespoons of melted butter and 1 tablespoon of sugar.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then take it out and let it cool a little.
3. While the crust cools, beat together 16 ounces of cream cheese and 1½ cups of packed light brown sugar until smooth and well mixed.
4. To the cream cheese mixture, add 2 cups of pumpkin puree, ¼ cup of sour cream, 3 large eggs, 2 teaspoons of vanilla extract, 2 tablespoons of all-purpose flour, and 2 teaspoons of pumpkin pie spice. Mix until everything is combined. Pour this filling over the prepared crust.
5. Bake the cheesecake for 60 minutes, until the top has puffed up. Turn off the oven and prop the door open slightly. Leave the cheesecake inside for an additional 15 to 20 minutes to help it avoid cracking when it cools.
6. Remove the cheesecake from the oven and let it cool down completely. Then refrigerate for at least 3 to 4 hours, though overnight is best.
7. When you're ready to serve, top the cheesecake with whipped cream and drizzle with caramel sauce if desired.