Pumpkin Cheesecake Pie

Ingredients:

• 1 1/2 cups crushed gingersnap cookies
• 1 tablespoon sugar
• 1/4 cup butter, melted
• Filling:
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 2 eggs, lightly beaten
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• Topping:
• 1 cup (8 ounces) sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• Ground cinnamon, optional

Directions:

1. In a small bowl, combine the gingersnap crumbs and sugar.
2. Stir in butter.
3. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate.
4. Bake at 350° for 8-10 minutes or until lightly browned.
5. In a large bowl, beat cream cheese and sugar until smooth.
6. Add eggs; beat on low speed just until combined.
7. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt.
8. Pour into crust.
9. Bake for 35-40 minutes or until center is almost set.
10. In a small bowl, combine the sour cream, sugar and vanilla.
11. Spread over pie.
12. Bake 8-12 minutes longer or until set.
13. Cool on a wire rack.
14. Cover and refrigerate for at least 4 hours.
15. Sprinkle with cinnamon if desired.