Pumpkin Layer Cheesecake

Preheat oven to 325 degrees with cooking rack centered vertically. Liberally butter the inside of the 9-inch springform pan. Using two sheets of heavy-duty foil, form around the bottom and up the sides the springform pan. Set aside.

Using the metal blade, pulse gingersnap cookies in food processor to break them up, and then continue processing until finely chopped. Add the melted butter and pulse until completely combined.

Press crumb mixture into the bottom of the prepared pan until evenly flat. (You can use the bottom of a flat-bottomed glass to get the crust uniform.) Bake the crust in the preheated oven for 10 minutes. Let cool in the refrigerator while preparing the topping and filling.

Pulse ginger snaps, walnuts and sugar for topping until semi-fine. Set aside. (Do this now so you don't have to clean the work bowl again after the batter is made. You'll use some of the topping for the cake itself when baking.)

Clean the work bowl and add the cream cheese, pulsing until broken up and more until completely smooth. Scrape the bowl sides and add both sugars, flour and salt, processing for an additional 30-45 seconds until smooth. With the machine running, add the eggs one at a time with the vanilla, until incorporated, scraping the bowl as necessary. Add the sour cream and pulse until all ingredients are just incorporated.

For the first (vanilla) layer of the cheesecake, scoop out 1-1/2 cups of the mixture and spread evenly in the bottom of the cooled crust.

Add the pumpkin filling and spices to the remaining batter and process until completely combined. Carefully add the batter cup-by-cup to the springform pan so as not to disturb the first layer. Lightly sprinkle the top of the cheesecake with the gingersnap/walnut/sugar topping (about 2 tbsp).

Place the formed foil wrapping around the springform pan and place in the large roasting pan. Add boiling water (I heat mine up in the microwave) to the bottom of the roasting pan about half-way up the , being careful not to splash any on the batter in the springform pan. Put everything in the oven on the centered rack, bake for 1 hour then check for doneness. (Your cheesecake will be done when you jiggle the springform pan and just the center 3 inches of the cake still look jiggly.) If not done, continue baking in 15-minute increments until done.

When done, leave the cake in the turned-off oven for 60 minutes with the oven door slightly propped open with a wood spoon (or anything else you want to use). The cheesecake will continue to cook that center area that was still jiggly.

After 60 minutes, remove the cake from the oven and remove from the roasting pan bath. Let cool completely for 3-4 hours on a rack before refrigerating.

Refrigerate in the springform pan for a minimum of 6 hours or overnight LIGHTLY covered (cloth is best) to prevent sweating on the surface.

When ready to serve, remove from the springform pan and transfer to a serving platter.

Serve with a dollop of whipped cream covered in the gingersnap/walnut sprinkles. To make it really fancy, drizzle with heating caramel topping.