Pumpkin Cheese Cake with Ginger Snap Crust

Preheat oven to 350 degrees | Wrap a 9-inch springform pan with 2 layers of foil and set aside.

1. In the bowl, mix together cookie crumbs, melted butter, sugar, and pumpkin pie spice.
2. Put cookie crumbs in the bottom of the springform pan, press crumbs about 1-inch up the side of the pan. Bake for 8-10 minutes.
3. Meanwhile, bring a pot of water on to boil.
4. In the bowl of a stand mixer with the paddle attachment, combine cream cheese, white sugar, and brown sugar and mix on high for 3 minutes.
5. Add in eggs, pumpkin puree, cream, salt, vanilla, and pumpkin pie spice and mix until fully incorporated. Scrape down the side of the bowl as needed.
6. Pour padder into prepared crust.
7. Place the springform pan into a roasting pan and put it into the oven, CAREFULLY, pour the boiling water into the roasting pan until the water reaches halfway up the side of the cheesecake.
8. Bake for 1 hour or until the outside of the cheesecake is set and the middle will still have a little jiggle to it.
9. Turn oven off and crack the oven door open and leave cheesecake in the oven for 1 more hour.
10. Remove cheesecake from the oven and allow to cool completely and then refrigerator for at least 6 hours before cutting into it.
11. Enjoy with whipped cream!