Double Layered Pumpkin Cheesecake

This is, mostly, a recipe my sister got from Allrecipes.com

Crust:

1½ c. gingersnap crumbs
¾ c. ground nuts (of your preference, Amanda used pecans)
3 Tbsp. brown sugar
6 Tbsp. melted butter.

Mix together and press into a Springform pan.  It should be crumbly until you start mashing.

THEN
16 oz. softened cream cheese
½ c. sugar
½ tsp. vanilla extract
2 eggs
½ c. pumpkin puree
½ tsp gr. cinnamon
pinch cloves
pinch nutmeg

Preheat oven to 325°F

Combine cream cheese, sugar, vanilla and eggs.
Beat until smooth and spread 1 c onto crust.
Add the other stuff and blend well
Spread on top.

Bake 35-40 minutes, until the center is almost set.  Allow to cool.  Garnish with whipped cream to serve.

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