Chai Pumpkin Cheesecake w/ Ginger Crust

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   ["Preheat oven to 375 degrees F.", "Wrap the outside of a 9""/23cm spring-form pan with aluminum foil.", "(This will seal the pan so no water gets in, as the cake is baked in a water bath.)", "In a bowl, combine the gingersnap crumbs, sugar, and melted butter.", "Press the crust into the pan, letting it come about 1/4- 1/2 inch up the sides.", "Bake the crust until lightly golden, 5-6 minutes.", "Cool completely.", "In a food processor (or by hand), process the cream cheese, sour cream, pumpkin and sugars until smooth.", "Add the eggs and extra yolk one at a time, processing briefly between each addition.", "Add the vanilla, cinnamon, ginger, chai, nutmeg and salt.", "Process to combine.", "Strain the custard through a fine mesh sieve into the cooled crust.", "Transfer the pan to a large casserole and fill the dish with warm water so that it reaches a quarter of the way up the cake pan.", "Bake until the custard is set around the edge but still slightly loose in the center when jiggled, approximately 45 mins to 1 hour.", "Cool the cake at room temperature for 1 hour, then chill until set."]

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