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1
Heat oven to 300F Grease 9-inch springform pan with shortening or cooking spray.
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2
In a small bowl, mix cookie crumbs and butter.
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3
Press crumb mixture into bottom and 1 inch up the side of the pan.
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4
Bake 8-10 minutes until set.
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5
Cool 5 minutes.
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6
In a large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy - do not overbeat.
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7
On low speed, gradually add sugar.
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8
On low speed, beat in eggs, one at a time, just until blended.
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9
Spoon 3 cups of the cream cheese mixture into pan and spread evenly.
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10
Stir pumpkin, ginger and cinnamon into remaining cream cheese mixture; mix with wire wisk until smooth.
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11
Spoon mixture into pan.
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12
Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
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13
Turn oven off, open oven door at least 4 inches and leave cheesecake in oven 30 minutes longer.
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14
Remove from oven, place on cooling rack.
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15
Without releasing the side of the springform pan, run a knife around the edge of the pan to loosen the cheesecake.
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16
Cool in pan on cooling rack for 30 minutes.
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17
Cover loosely with foil and refrigerate at least 6 hours but no more than 24 hours.
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18
Run knife around edge of pan again to loosen cheesecake.
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19
Carefully remove side of pan and serve.
