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1
Make crumb crust with gingersnaps instead of graham crackers as directed in separate recipe.
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2
Preheat oven to 550F.
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3
Beat together cream cheese, sugar, and flour with an electric mixer until smooth and add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
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4
Transfer 2 1/2 cups filling to another bowl and beat yolks, spices, and pumpkin into remaining filling until smooth.
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5
Put springform pan with crust in a shallow baking pan.
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6
Pour half of pumpkin filling into crust, then half of plain.
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7
Repeat procedure with remaining fillings (springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible.
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8
Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust.
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9
Bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed.
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10
Reduce temperature to 200F and bake 30 minutes (do not open oven).
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11
Dome a piece of lightly oiled foil over cake and continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
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12
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack.
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13
Chill, loosely covered, at least 6 hours.
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14
Remove side of pan and transfer cake to a plate.
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15
Bring to room temperature before serving.
