Pumpkin Cheesecake

1 1/2 c. gingersnap cookie crumbs
4 Tbsp. melted butter
3 Tbsp. sugar
1/4 tsp. cinnamon
24 oz. softened cream cheese
1 c. sugar
4 eggs
1/2 tsp. ginger
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. ground cloves
3/4 tsp. salt
3 Tbsp. flour
1 tsp. vanilla
1 c. canned pumpkin
1 c. heavy cream
1 1/2 c. sour cream
2 Tbsp. sugar
1 tsp. vanilla

For The Crust: Combine crumbs, butter, 3 tablespoons sugar and 1/4 teaspoon cinnamon. Press into bottom of a 9-inch cheesecake pan, pressing 1-inch up the sides. Bake for 7 minutes at 325 degrees.
For The Filling: Combine cream cheese, 1-cup sugar, eggs, ginger, nutmeg, cinnamon, cloves, salt, flour, 1 teaspoon vanilla, pumpkin and heavy cream. Pour into the crust and bake for 1 hour at 325 degrees. Cheesecake will appear soft, but that's okay. Allow cooling.

For The Topping: Combine sour cream, 2 tablespoons sugar and 1-teaspoon vanilla. Pour over cheesecake and bake for 7 minutes at 450 degrees. Chill in the pan at least 4 hours. Garnish with pecan halves. Remove sides of pan.

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