Gingersnap Crust 1 1/2 cups (5 oz) finely gingersnaps 5 tablespoons unsalted butter, melted 1/3 cup sugar 1/8 teaspoon salt Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9 inch springform pan. Pumpkin Cheesecake 3 (8-oz) packages cream cheese, softened 1 3/4 cups sugar 3 tablespoons all-purpose flour 5 large eggs 1/2 teaspoon vanilla 2 large egg yolks 3/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground allspice 1/8 teaspoon freshly grated nutmeg 15-oz can solid-pack pumpkin Preheat oven to 500°F. Beat together cream cheese, sugar, and flour with an electric mixer until smooth and add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Transfer 2 1/2 cups filling to another bowl and beat yolks, spices, and pumpkin into remaining filling until smooth. Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain. Repeat procedure with remaining fillings (springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible. Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust. Bake on sheet pan or wrapped in foil (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and bake 30 minutes (do not open oven). Dome a piece of lightly oiled foil over cake and continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more. Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving. This cheesecake will keep, refrigerated and covered, for a week.