Festive Pumpkin Cheesecake

inspired by Philadelphia Cream Cheese cookbook

Crust;
3/4 cup of crushed gingersnaps
1/2 cup toast pecans
1/4 cup brown sugar
1/4 cup sugar
1/4 cup butter, melted

Mix it all up together and press it into a springform pan. Chill for one hour.

Filling;
1 1/2 cups canned pumpkin (not the pie filling)
3 eggs
1/4 c brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
3 pkgs (250g each) cream cheese, softened
1/2 cup sugar
2 Tbsp cream
1 Tbsp corn starch
1 tsp vanilla

Whisk together pumpkin and eggs, brown sugar, spices and salt. In a large bowl cream the cream cheese and 1/2 cup sugar with an electric mixer. Beat in cream, cornstarch, vanilla, then the pumpkin mixture. Pour into crust and bake at 350F 50-55 minutes or until centre is just set.

Topping;
2 cups sour cream
2 Tbsp sugar
Mix together. Spread over top of hot cheesecake and bake 5 more minutes. Run knife around edge of pan after you take it out of the oven.

Chill overnight covered. Decorate with pecan halves.