Pumpkin Cheesecake

CRUST:
- 1/2 cup graham cracker crumbs
- 3/4 cup crushed ginger snaps
- 1/2 cup finely chopped pecans
- 2 tablespoons sugar
- 4 tablespoons butter, melted
FILLING:
- 2 pounds cream cheese
- 15 ounces pumpkin, packed solid
- 1 1/2 cups sugar
- 2 tablespoons all purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground or freshly grated nutmeg
- 2 teaspoons vanilla extract
- 4 tablespoons bourbon
- 5 eggs
caramel sauce for garnish
whole pecans for garnish
whipped topping for garnish

Preheat oven to 325ºF. Generously butter entire inside of springform
pan. Allow cream cheese to soften and reach room temperature. Allow
eggs to reach room temperature.
CRUST: In a small bowl, combine graham cracker crumbs, crushed ginger
snaps, finely chopped pecans, sugar and melted butter. Press this
mixture into the bottom and up approximately 1½ inches on the sides
of the springform pan. Bake for 10 minutes. Remove from oven and cool
completely on a wire rack before adding filling.
FILLING: Mix together flour and spices, set aside. Beat softened
cream cheese in a large bowl on medium speed until smooth. Add sugar
to cream cheese and beat an additional 1 minute on medium speed. In a
small bowl, blend together flour mixture, pumpkin, vanilla and
bourbon. When completely blended, add to cream cheese mixture. Beat
in eggs, one at a time, on low speed. Beat just enough to blend each
egg.
Pour pumpkin mixture into completely cooled crust. Fill a 9"x13" pan
half full with water. Place the pan with the water on the bottom rack
of the oven. Place the cheesecake on the middle rack. The moisture in
the oven helps prevent deep cracking of cheesecake.
Bake 1 hour and 35 minutes--do NOT open the door during the first
hour of baking. Turn oven off, open the door, and leave cheese cake
in oven for an additional 30 minutes to cool. Remove from oven and
place on wire rack for an additional 30 minutes.
Once cooled, loosen edges from the sides of the pan by running a
knife around the edge of the cheesecake. Allow to cool completely.
Cover and chill a minimum of 4 hours or overnight. Remove the sides
of the springform pan and transfer cheesecake to a serving plate.
Garnish as desired.