Pumpkin Spice Cheesecake

(From Redbook Magazine, March 2004)
Variation of the Classic Cheesecake recipe

For Crust:
In bowl, mix the following:
1 1/4 cup gingersnap cookie crumbs
2 T. sugar
3 1/2 T. melted butter

Press onto bottom of greased 9 inch springform pan.
Bake 10 minutes at 350 degrees. Cool.

For Filling:
Beat the following for three minutes:
3 8 oz. packages softened cream cheese
1 cup light brown sugar
1 cup canned pumpkin puree
3/4 cup sour cream
1/2 t. almond extract
1 1/2 t. pumpkin pie spice

Then beat in 3 eggs until smooth.
Pour into crust
Bake 55-60 minutes
Transfer to rack and cool for 5 minutes

Garnish with ground cinnamon, whipped cream, or nutmeg and toasted pecan halves, if desired.