Cheesecake Factory Pumpkin Ginger Cheesecake

Crust
4 tablespoons butter
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnaps
1 tablespoon brown sugar (or your favorite substitute)
1 teaspoon cinnamon

Filling
1 cup heavy cream, chilled
24 ounces cream cheese, softened
1 1/2 cups granulated sugar
3 large eggs
1 1/2 cups mashed pumpkin
3/4 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
3/8 teaspoon ground cloves
1/4 cup pecan halves

Preheat the oven to 325 F or 300 F for convection oven.
To make the crust: Place the butter in a small saucepan and melt over
moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and
cinnamon in a medium bowl. Add the melted butter and mix together with a
fork. Line bottom and side of 10-inch springform pan with parchment or wax
paper. Spray with nonstick pan spray. Press the crumb mixture into the
bottom.

Filling: Pour the heavy cream into a medium bowl and beat just until soft
peaks form. Refrigerate. Beat the cream cheese (in large bowl) with an
electric mixer until fluffy. Gradually add the sugar, beating well. Add
the eggs one at a time, and beat the mixture until it is fluffy and pale.
Stir in the pumpkin, cinnamon, ginger and cloves. Remove the whipped cream
from the refrigerator and whisk lightly to re-blend. Using a spatula or
flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture.
Pour the mixture into the prepared crust. Wrap one continuous sheet of
aluminum foil around the springform pan and press firmly. Put wrapped pan
in a baking pan and fill with hot water halfway up the spring from pan.
Bake for 60 to 70 minutes.

Cool the cheesecake to room temperature, then refrigerate for at least 3
hours to chill thoroughly.
Remove the sides of the springform pan. Just before serving, place the
pecan halves on top of the cheesecake, in a ring around the edges, to
garnish.

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