CRUST
50 gingersnap cookies, crushed
1/2 cup butter, melted
FILLING
1/4 cup all-purpose flour
1 tablespoon pumpkin pie spice
1 can (15 oz) pumpkin (not pumpkin pie mix)
3 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
4 eggs
Heat oven to 350*. Spray 9-inch springform pan with pam. In a bowl, mix cookie crumbs and the melted butter. Press crumb mixture in bottom of pan. Stick whole cookies in crust around outside edge for decoration, if desired.
In another bowl, mix flour, pumpkin pie spice, and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven for 1 hour.
Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
Decorate with cool whip and pumpkin pie spice, if desired.
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