This is, mostly, a recipe my sister got from Allrecipes.com
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.
16 oz. softened cream cheese
½ c. sugar
½ tsp. vanilla extract
½ c. pumpkin puree
½ tsp gr. cinnamon
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.