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1
Position an oven rack on the middle rung and heat the oven to 350F.
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2
TO MAKE THE CRUST; pulse the cookies and brown sugar in a food processor until well combined and the crumbs are uniform.
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3
Transfer to a medium bowl; add the melted butter.
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4
Combine thoroughly, first with a spoon and then with your fingers, until the mixture is evenly moist, crumbly, and holds together when you squeeze a handful.
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5
Press the mixture evenly over the bottom and partway up the sides of a 9-inch springform pan.
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6
Chill for 5 minutes and then bake for 10 minutes.
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7
Let cool.
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8
Heat a kettle of water.
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9
With an electric mixer or a wooden spoon, beat the cream cheese until smooth.
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10
In a separate bowl, whisk together the brown sugar, cinnamon, ginger, allspice, nutmeg, and salt.
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11
Add this mixture to the cream cheese.
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12
Beat until well blended, scraping down the sides and bottom of the bowl as needed.
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13
Add the eggs and yolks one at a time, making sure each is thoroughly incorporated before adding the next, and scraping down the bowl after each.
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14
Blend in the vanilla and pumpkin.
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15
Scrape the batter into the cooled crust.
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16
The batter will come up past the crust and will fill the pan to the rim.
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17
Tap the pan gently once or twice on the counter to release any air bubbles.
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18
Set the pan in a larger baking dish (a roasting pan is good), and add enough hot water from the kettle to come about halfway up the sides of the springform pan.
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19
NOTE: I would enclose the pan on the outside with aluminum foil before putting it in the roasting pan.
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20
Bake until the top of the cake looks deep golden and burnished and the center is set (the cake may just barely begin to crack), 1 hour and 35 minutes to 1 hour 45 minutes.
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21
The cake will jiggle a little bit when tapped.
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22
The top may rise a bit but will settle as it cools.
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23
Remove the cheesecake from the oven and run a thin bladed knife between the crust and the pan sides (this will prevent the cake from breaking as it cools).
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24
Let the cheesecake cool to room temperature in the pan on a wire rack.
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25
Cover and chill overnight.
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26
Fine Cooking.
