Pumpkin Cheesecake with a Caramel Swirl

1 C. fine graham cracker crumbs (14 crackers)
1/2 C. fine gingersnap cookie crumbs (10 cookies)
1/4 C. finely chopped walnuts
2 T. sugar
1/4 t. ground ginger
1/2 C. butter, melted

3 (8 oz.) packages cream cheese, softened
3/4 C. sugar
1/2 C. packed brown sugar
2 T. cornstarch
1 t. cinnamon
1 t. vanilla
1/2 t. ground nutmeg or allspice
1/8 t. ground cloves (optional)
1 (15 oz.) can pumpkin
1 (5 oz.) can evaporated milk (2/3 C.)
2 eggs, lightly beaten

1 (16 oz.) carton dairy sour cream
1/3 C. sugar
1 t. vanilla
2 T. caramel ice cream topping
chocolate curls or leaves (optional)

For Crust:
In a   medium bowl, combine graham crumbs, gingersnap crumbs, walnuts, the 2 T. sugar & ginger. Stir in melted butter. Press crumb mixture onto the bottom & 2" up the sides of a 10" springform pan. Bake at 375° for 5 minutes (do not allow to brown).

For Filling:
In a large mixing bowl, beat cream cheese, the 3/4 C. sugar, brown sugar cornstarch, cinnamon, vanilla, nutmeg & cloves with an electric mixer until well-combined. Beat in pumpkin & milk until smooth; stir in eggs. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in a 375° for 55-60 minutes, or until a 2-1/2" area around the outside edge of the cheesecake appears set when gently shaken.

For topping:
In a small bowl, combine sour cream, 1/3 C. sugar, and vanilla. Spread evenly over the top of the hot cheesecake. Drizzle the caramel topping over the sour cream mixture, and with the tip of a knife, carefully swirl the caramel topping. Return cheesecake to oven; bake for 5 more minutes.

Cool in pan on wire rack for 15 minutes. Using a sharp knife, loosen the crust from sides of pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on the rack. Cover & chill of at least 4 hours before serving. garnish with chocolate curls or leaves. Yield: 14-16 slices.

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